Corn Pudding 'Virginia Dish'
From Trinity cook book, 1925
Serve hot.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.
CORN PUDDING "VIRGINIA DISH" Cut corn off of one dozen ears or use one quart can of corn, to this add three or four wrell beaten eggs, a cup of sugar, salt to season, one cup sweet milk
Cook this with the app: pantry check, scaling, and the assistant.