Escalloped Corn
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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 Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 34. The excerpt below is the record exactly as published.
ESCALLOPED CORN Avis Perisho 1 can creamed style corn 1 cup cracker crumbs 1 egg, slightly beaten Add enough n\ilk to moisten to a thick soup consistendy
Cook this with the app: pantry check, scaling, and the assistant.