Cream of Corn, a la Creole

Ingredients

• 1 can of corn
• 1 large onion
• 1 sprig of parsley
• 1 pint of water
• 2 tablespoons Crisco
• ½ cup flour
• ¼ teaspoon salt
• dash of pepper
• 1 quart scalded milk
• 1 tablespoon sugar
• 1 cup scalded cream or very rich milk

Method

1. 1

   Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.

2. 2

   Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible.

3. 3

   Melt 2 tablespoons Crisco, add an equal amount of sifted flour, ¼ teaspoon salt, and dash of pepper.

4. 4

   Cook to smooth paste; then add, very gradually, 1 quart scalded milk.

5. 5

   When thick and smooth, add corn pulp and juice and 1 tablespoon sugar.

6. 6

   Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 132. The excerpt below is the record exactly as published.

1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and % cup brandy. This batter will be better for stand- ing, after it is mixed, for 1 hour. October 9 Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad * Raisin Batter Pudding Coffee * Raisin Batter Pudding—Beat up 3 eggs, sift in 2 cups flour and % tea- spoon salt, add 1 tablespoon Crisco, cup cream,-and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange ex- tract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour. Serve with maple syrup. October 10 *Cream of Corn, a la Creole Scalloped Fish and Oysters Potato Croquettes Cauliflower and Beet Salad Squash Pie Coffee *Cream of Corn, a la Creole—Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. 213 A Calendar of Dinners Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 14 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk. October 11 Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dominion Apple Cake Coffee *Dominion Apple Cake—2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture % inch thick on Cris- coed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce. October 12 Cream of Carrot Soup Roast Pig, Apple Sauce Candied Sweet Potatoes Creamed Celery Kumquat Salad *Cheese Croutons Coffee *Cheese Croutons—Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fin- gers 1 inch wide, using a_ sharp knife. Place in a shallow pan and brown in a hot oven. October 13 *Peanut Puree Roast Pig Reheated in Casserole Squash Baked Potatoes Red Cabbage Salad Sultana Roll Coffee *Peanut Puree—1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons. October 14 *Grilled Halibut with Parmesan Roast Mutton, Currant Jelly Sauce Creamed Turnips Browned Sweet Potatoes American Saiad Apple and Prune Pie Coffee *Grilled Halibut with Parmesan— Take desired number of fillets of halibut and grill on both sides until nicely browned. ‘Take from broiler, spread’ with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco con- taining chopped parsley. October 15 *Broiled Smelts Roasted Squabs Oyster Plant, Italian Style Oriental Salad Sweet Cider Jelly Coffee *Brotled Smelts—Select 12 large smelts, clean well and split. Chop 12 olives, % green pepper with seeds removed, 214 2 sprigs parsley, add % tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire. October 16 Poéled Fowl, Cranberry Sauce Mashed Potatoes Cauliflower au Gratin ¢ Tomato and Green Pepper Salad Macaroon Custard *Queen Cakes Coffee *Queen Cakes—% cup sugar, % cup Crisco, % teaspoon salt

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