Corn Souffle
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 21. The excerpt below is the record exactly as published.
Corn Souffle Grate sweet corn. To one cup of grated corn add two cups very thick cream sauce, salt, pepper and the beaten yolks of two eggs
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