Cream of Indian Corn
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Indian Corn. Mix one tablespoon of flour with one-fourth cup of corn-meal and one level teaspoon of salt; make it into a thin paste with a little cold water, and stir it into one quart of rapidly boiling water, which is in the top of the double boiler placed directly on the stove. Stir well for five minutes, then place the pan over boiling water and cook thirty minutes. Add milk or cream to thin it sufficiently, and season with pepper or paprika. Just before serving put in one cup of pop-corn
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