Corn Pudding— Chilean

Ingredients

• a pound of any meat
• a green pepper
• an onion
• a dozen seeded raisins
• two hard boiled eggs
• eight large ears of green corn
• the yolks of three eggs
• a scant tablespoon of sugar
• a large spoonful of lard

Method

1. 1

   Fry the chopped pepper, onion, and meat in lard.

2. 2

   Add raisins and olives, then transfer to a pudding dish.

3. 3

   Grate corn and mix with beaten eggs and sugar, spread over the meat, and bake for 30 minutes.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 41. The excerpt below is the record exactly as published.

CORN PUDDING— CHILEAN Chop very fine a green pepper, an onion and a pound of any meat ; fry for a few minutes in a spoonful of hot color (No. 119), then add a dozen seeded raisins and ripe olives and turn into a pudding dish. Arrange on top two hard boiled eggs, cut in quarters, a few pieces of cold chicken or game and a boiled onion, cut up. Grate eight large ears of green corn and fry in a large spoonful of lard, stirring until like paste. Beat the yolks of three eggs very light with a scant tablespoon of sugar

Cook this with the app: pantry check, scaling, and the assistant.