vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Green Corn Pudding
From Original White House Cookbook, 1887
Serves 8
Place it on the table browned and smoking hot, eat it with plenty of fresh butter. This can be used as a dessert by serving a sweet sauce with it.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 266. The excerpt below is the record exactly as published.
GREEN CORN PUDDING. Take two dozen full ears of sweet green corn, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one quart of milk, according to the youngness and juiciness of the corn. Add four eggs well beaten, a half teacupful of flour, a half teacupful butter, a tablespoonful of sugar, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.