Grated Corn Pudding

Ingredients

• 1qt. of grated boiled corn
• the yolks of four eggs
• 1 teacupful of butter
• 1 teacupful of milk
• salt to taste
• pepper to taste

Method

1. 1

   Mix all ingredients well and turn into a buttered tin pan.

2. 2

   Bake until done and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 137. The excerpt below is the record exactly as published.

1 tea- cupful of milk, and when quite smooth add the yolks and whites of two eggs, beaten separately, 1 table-spoonful of butter, warmed to melting, 1 saltspoonful of salt, and a little pepper ; turn the mixture into two squash pie-plates, and bake for twenty minutes. This makes a very good breakfast dish. Dried Corn. — (1) Cut the grains from ears of tender Indian Corn, spread them on large sheets of paper in the sun, and dry thoroughly ; or put them on pans in a cool oven, and dry ; after which keep them in a cool, dry place. When wanted for use, soak the corn overnight in enough water or milk to cover, and the next day boil in the same liquor till tender ; season with salt, pepper, and butter, and serve hot. (2) Put 1 pint of clear wood ashes in a saucepan with 2qts. of cold water, set it over the fire, and boil for fifteen minutes ; then let the lye cool until the ashes settle at the bottom of the pan. Pour off the clear liquid and strain it. Use enough of the lye thus made, mixed with an equal quantity of cold water, to cover the dried corn placed in a saucepan over the fire, and boil until the hulls begin to For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 777 Indian Corn — continued. break off the corn ; then drain the corn, throw it into cold water, and rub between the hands through several waters, until the hulls are all removed ; it will then be ready for use. (3) Cover 2qts. of dried corn with cold water, add 1 table- spoonful of powdered carbonate of ammonia (saleratus), .and boil the corn until the hulls crack and begin to curl up. Wash the corn three or four times in cold water, rubbing between the hands to free it from husks or hulls, and after all the hulls are removed, boil it in salted water, or milk-and-water until tender ; season with pepper and butter, and serve either as a vegetable or with milk or cream and sugar. Fried Corn. — (1) Put j tin of Indian Corn in a bowl and mash it ; add one egg, 1 table-spoonful of warmed butter, pepper and salt to taste, and mix well. Put a piece of butter in a frying-pan, shape the corn like oysters witli a table-spoon, and when the butter is melted, drop in the corn, flatten it, and fry on botli sides to a light golden brown. (2) Put 1 pint of grated green corn into a basin, stir in 1 breakfast-cupful of flour, 1 dessert-spoonful of salt, 1 tea- spoonful of pepper, and one egg. Mix the ingredients together, drop small quantities at a time into melted lard, and fry. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side dish for dinner. Grated Corn. — Put the required number of ears of Indian Corn into a saucepan of water, and boil them. Grate off the cob, add a little butter, salt, and cream, put the mixture into a dish, and serve like a vegetable. Grated Corn Pudding-. — To lqt. of grated boiled corn add the yolks of four eggs, 1 teacupful each of butter and milk, and salt and pepper to taste. When well mixed, turn it into a buttered tin pan or dish, set it in the oven, and bake until done. Take it out, and serve. Green-Corn Cakes. — (1) Mix well together lqt. of green Indian Corn, rasped from the ear with a coarse grater, 2 teacupfuls of new milk, 1 teacupful of flour, and two well-beaten eggs ; season the batter with salt and pepper, and bake in cakes upon a griddle. The corn should be in a state most suitable for roasting or boiling. This is an excellent dish. (2) Remove the husk and the silky fibre from some green corn, put it in boiling water, cover with the clean inner husks, and boil for a-quarter-of-an-hour. When the liquor has thickened, strain off the corn, cut through each row of kernels with a sharp-pointed knife, and press out the pulp with the back of the knife, leaving the hull on the cob. To 1 pint of corn pulp add two well-beaten eggs, 2 table-spoonfuls of flour. 1 pinch of pepper, and 1 saltspoonful of salt ; shape the corn paste into small cakes, and cook them on a buttered griddle till dark brown on both sides. Servo hot. (3) Grate enough green corn to fill a pint measure, add to it 1 gill of milk, the yolks of two eggs, not beaten, 1 tea- spoonful of salt, i saltspoonful of pepper, and flour enough to form a medium stiff batter. Beat the whites of the eggs to a stiff froth, mix them lightly with the batter, form the paste into cakes, and cook them on a griddle. Green-Corn Fritters. — (1) Prepare four fresh ears of green Indian Corn as for Boiled Green Coen (No. 2) ; after draining them carefully, place them in a bowl, season with salt and Fig. 970. Green-Corn Fritters. pepper, and add two eggs, ^lb. of sifted flour, and ^ pint of cold milk. Stir it vigorously (but do not beat it) with a wooden spoon for five minutes, and it will be sufficiently firm. Butter a frying-pan, put it on the fire, then take a ladle holding Indian Corn — continued. 1 gill, and with this put the preparation into the pan in twelve parts, being careful they do not touch one another, and let them get a good golden colour, cooking for four minutes on each side. Dress them on a folded napkin, and serve. See Pig. 970. (2) Remove the cob from a little more than a breakfast- cupful of green Indian Corn. Put 1 teacupful of butter

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