Hulled Corn au Gratin
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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 Rural cook book (1907), page 143. The excerpt below is the record exactly as published.
HuUed Corn au Gratin. — For one quart of hulled corn prepare a pint of rich cream sauce, flavoring it with Worcestershire sauce or other condiments to make it piquant. Put the sauce and corn in a baking dish or individual ramekins in alternate layers, sprinkle the top with grated cheese and a dusting of paprika
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