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Green-corn Pudding

Name: Green-corn Pudding
Yield: 8 servings
Cuisine: American
Ingredients: Take twelve tender but full-grown ears of green corn; Have ready one quart of unskimmed milk; a quarter of a pound of fresh butter; a quarter of a pound of sugar; Beat four eggs very light

From Virginia Cookery-book, 1884

Serves 8

Can be eaten hot or cold. Serve with a cold sauce of butter and sugar creamed together.

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 84. The excerpt below is the record exactly as published.

Green-corn Pudding. Take twelve tender but full-grown ears of green com and grate them down close to the cob. Have ready one quart of unskimmed milk, and stir into it by degrees a quarter of a pound of fresh butter and a quarter of a pound of sugar. Beat four eggs very light

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