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Corn Pudding or Timbale
From The home science cook book, 1902
Omit the milk if the corn is very liquid.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.
Corn Pudding or Timbale. One can of corn chopped fine, or one pint of corn pulp cut from the cob, two eggs beaten, one-fourth cup of milk (omit the milk if the corn is very liquid), one-half teaspoon of salt, a speck of pepper
Cook this with the app: pantry check, scaling, and the assistant.