Escalloped Corn (or Tomatoes)

Ingredients

• 1 can corn.
• Butter size of an egg.
• 1 pint sweet milk.
• Salt.
• Pepper.
• 6 crackers, rolled.

Method

1. 1

   Lay a part of the corn in baking dish; sprinkle with salt, pepper and part of the butter; then a layer of crumbs, more corn, etc., until all are used.

2. 2

   Bake 20 minutes; then set up to brown.

3. 3

   Tomatoes may be substituted for corn in same way by leaving out the milk.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 17. The excerpt below is the record exactly as published.

SCALLOPED CORN (OR TOMATOES.) Mrs. Mary Wyatt, Lincoln, 111. 1 can corn. Butter size of an egg. 1 pint sweet milk. Salt, 6 crackers, rolled. Pepper. VEGETABLES. 55 Lay a part of the corn in baking dish ; sprinkle with salt, pepper and part of the butter; then a layer of crumbs, more corn, etc., until all are used. Bake 20 minutes ; then set up to brown. Tomatoes may be substituted for corn in same way by leaving out the milk. CANNED CORN. Mrs. W. S. Potts, Pawnee, Neb. 9 cups corn. 1 cup best salt.

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