Corn Pudding

Ingredients

• Two coffeecupfuls of green corn pulp
• one cupful of new milk
• three eggs
• two heaping tablespoonfuls of butter
• half a cuplul of sugar
• a little salt

Method

1. 1

   Pour one pint of the milk over the corn and set on the fire until scalding hot.

2. 2

   Beat the yolks of the eggs and add the pint of cold milk and half a cupful of sugar.

3. 3

   Put the butter in the corn over the fire, then add the milk and yolks of eggs and a little salt.

4. 4

   Put in a buttered pudding dish and bake slowly.

5. 5

   Make a meringue of the whites of the eggs and powdered sugar and spread over the top when pudding is done, browning slightly.

As published

This recipe was extracted from The Rural cook book (1907), page 87. The excerpt below is the record exactly as published.

Corn Pudding. — Two coffeecupfuls of green corn pulp, one cupful of new milk, three eggs, two heaping tablespoonfuls of butter. Pour one pint of the milk over the corn and set on the Sre until scalding hot. Beat the yolks of the eggs and add the pint of cold milk and half a cuplul of sugar. Put the butter in the corn over the fire, and then add the milk and yolks of eggs and a little salt

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