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Corn Pudding
From Anson County cook book, 1928
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 18. The excerpt below is the record exactly as published.
CORN PUDDING Scrape substance from 12 ears of tender green corn, add 4 eggs, yolks and whites beaten separately, 1 teaspoon sugar, 1 teaspoon Melrose flour, blended with 1 tablespoon butter, salt and pepper to taste, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.