Escalloped Green Corn or Corn Pudding
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 318. The excerpt below is the record exactly as published.
ESCALLOPED GREEN CORN OR CORN PUDDING. Take six full ears of sweet green corn, score the kernels and cut from the cob. Scrape off what remains on the cob with a knife. Add one quart of milk, three eggs well beaten, two tablespoonfuls of corn-starch, one-fourth teacupful of butter, a tablespoonful of sugar and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.