vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Souffle
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.
Corn Souffle. 1 can corn. 2 eggs, beaten separately. j/2 scant cup milk, mixed with yolks, and added to the corn. Salt and pepper. Beat whites very stiff, and add just before cooking. Butter baking dish well
Cook this with the app: pantry check, scaling, and the assistant.