Corn Souffle

Name: Corn Souffle
Yield: 3 servings
Ingredients: one pint of sweet grated corn; the well beaten yolks of two eggs; one pint of sweet milk; one small teaspoonful of salt; one and one-half tablespoonfuls of sugar; the stiffly beaten whites of the eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 3

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 79. The excerpt below is the record exactly as published.

CORN SOUFFLE— To one pint of sweet grated corn (canned corn) drain and run through a food chopper (may be used), add the well beaten yolks of two eggs, one pint of sweet milk, one small teaspoonful of salt, one and one-half tablespoonfuls of sugar and the stiffly beaten whites of the eggs

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