Grated Corn Pudding

Ingredients

• a quart of cooked corn
• four yolks eggs
• half cup of milk
• half cup of butter
• pinch of white pepper

Method

1. 1

   Grate the corn off the cob, mix with yolks, milk, butter, salt, and pepper.

2. 2

   Bake in a tin pan and serve as a vegetable.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 299. The excerpt below is the record exactly as published.

grated corn pudding (25 cents.) Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, potatoes 15 (46 cents.) Steamed cabinet pudding (36 orders, 50 cents.) Sweet potato pie (5 pies 43 cents.) Vanilla ice cream (31/^ qts 75 cents.) Cocoanut macaroons (same as No. 457 ; doubled, 26 cents.) Apple, peaches, nuts, crackers, cheese (53 cents.) Milk, cream 66, coffee, tea, sugar, bread, butter 53 (i 19 cents.) Total, $8 13; 54 persons; 15 cents a plate. 1012— Consomme Paysanne. Clear consomme with vegetables like jardinier: and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant -county style. For the vegetables take the smallest vegetable spoon and scoop out carrots, squash, tuxnips of two colors, or whatever may be available in the vegetable line, size of peas, boil them along with a handful or two of cabbage shred fine as if for slaw ; draw away the water when done, and put the vegetables in the iponsomme. Have some very small and thin pieces of toast ready and drop two or three in each plate. 1013— Fried Panfish, a la Margate. Dip small fish in flour and fry in a pan of hot lard. To garnish, have ready a pint of young green peas, fry them in lard or clear but- ter, not too hot, until they are dry but very bright green, like parched peas in taste. Shake them up in a little fresh butter and serve a spoonful around the fish. Margate is a pleasure resort and fishing place. 1014— Potatoes Stuffed. Select medium potatoes all of one size and cut off the ends and bake. When the potatoes are done scoop out the in- side, mash and season, then put it back into the shells, set them on end in the baking pan and keep m the oven till wanted. Serve with fish but on a separate plate or dish. 1015— Chicken Pot Pie, Country Style. Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of sa t pork and onion, parsley, salt and pepper. When done aad milk to make sauce suf- ficient, thicken till like thin sauce and turn the stew into a pan that will go^ in the oven. Make uid pot pie dumpling batter as elsewhere directed, drop spoon- fuls all over the surface and bake twenty minutes or more. 1016— Sma I Fillets of Beef, a la Creole. Small beefsteak pieces sauteed and stewed tender and put in tomato sauce. To saute the meat put in the frying pan first a minced onion and piece of garlic along with butter or oil, and thin pieces '50 SAN FRANCISCO HOTEL GAZETTE*S of steak on top. When the onion and steaks begin to brown, add soup stock in small quantity and put on the lid and keep it simmering. Fill up with tomato sauce, or Spanish sauce with tomatoes added, just before time to serve. Gam ish with croutons of fried bread. 1017— Grated Com Pudding. Grate cooked corn off the cob ; to a quart add four yolks eggs, half cup of milk, half cup of butter, salt and pmch of white pepper

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