Deviled Corn
From New Delineator recipes., 1929
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 43. The excerpt below is the record exactly as published.
DEVILED CORN 2 tablespoons butter or savory 2 cups corn pulp (frc^h or fat canned) 2 tablespoons flour i egg i^ cups milk I tablespoon Worcestershire 1 teaspoon salt sauce % teaspoon mustard Crums Paprika Make a sauce of the fat, flour and seasonings, add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking- dish, cover with crums mixed with a little butter or butter sub- stitute and bake until crums are brown. BAKED CORN AND TOMATOES 2 cups cooked corn (fresh or Pepper canned) i teaspoon sugar 2 cups tomatoes (fresh or i cup fresh bread-crums canned) 3 tablespoons butter or savory I teaspoon salt fat Mix seasonings with the com and tomatoes and pour all into a greased baking-dish. Spread the crums over the top, dot them with the butter, and bake in a moderate oven for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes. 104 NEW DELINEATOR RECIPES • CUCUMBER CUPS This makes a dainty dish for luncheon. Cut the unpeeled vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the center of each section, leaving one-half-inch thickness all around the sides, as well as on the bottom, thus making pretty green cups of the vegetable. These cups may be filled with creamed chicken, sweetbreads, mushrooms or any other filling, held to- gether with white sauce. STUFFED EGGPLANT 1 egg
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Cook this with the app: pantry check, scaling, and the assistant.