Kentucky Green-Corn Pudding

Ingredients

• 1 pint of grated green corn
• 1 pinch of salt
• a small quantity of warmed butter
• the yolks of three eggs
• 1 pint of milk

Method

1. 1

   Mix corn with salt, warmed butter, and beaten yolks with milk.

2. 2

   Butter a pan, pour in the batter, and bake until set in the middle.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 139. The excerpt below is the record exactly as published.

J pint of milk, stirring meanwhile so as to mix the flour smoothly, then shake in 2 teaspoonfuls of salt and 1 teaspoonful of pepper ; beat the whites of four eggs to a stiff froth, and lightly stir them in. Take the corn from the cobs and stir it into the batter ; then take up large spoonfuls of it, drop them into boiling-hot lard or clarified fat, and fry till they are brown all over, turning them constantly. When they are done, lift out of the fat with a strainer, let them drain for a minute on a sheet of paper, and serve on a hot napkin spread over a dish. Green-Corn Pudding-. —(1) Grate six large ears of green corn ; mix with it 1 piled teaspoonful of salt, 5 saltspoonful each of pepper and grated nutmeg, six eggs, and pints of milk; put the pudding into a buttered earthenware dish, and bake it in a moderate oven for half-an-hour. (2) Mix with breakfast-cupfuls of grated green corn, 2qts. of milk, eight well-beaten eggs, 2 table-spoonfuls of warmed butter, one grated nutmeg, and 1 teaspoonful of salt. When well mixed, turn the pudding into a pie-dish, and bake for an hour. When cooked, serve the pudding hot with sweet sauce. Green-Corn Saute au Beurre. — Proceed as for Green-Corn Saute a la Creme, adding- loz. of butter, but without the other ingredients; season, and cook for eight minutes, tossing it well. Place in a hot dish, and serve. Gi'een-Corn Saute a la Creme. — Take six ears of cooked green Indian Corn, prepared as for Boiled Green Corn (No. 2), drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn, and place it in a saute-pan with 1 teacupful of hot bechamel sauce, i breakfast-cupful of cream, and -J-oz. of butter ; season with salt and pepper and a little grated nutmeg. Cook gently on the stove for five minutes, place it in a hot dish, and serve. Green-Corn Soup. — (1) With a very sharp knife scrape the thinnest possible shaving from six ears of sweet corn, and with the back of the knife scrape out the pulp, leaving the hull on the cob. Break the cobs if long, put them on to boil in cold water sufficient to cover, and boil for thirty minutes, then strain. There should be about 1 pint of water after straining. Put the corn-water on to boil again, and when boiling add the corn pulp. Cook for fifteen minutes longer, add 1 teaspoonful of salt, i saltspoonful of white pepper, 1 teaspoonful of sugar, and 1 pint of boiling milk. Thicken with 1 teaspoonful of flour and 1 table -spoonful of butter, cooked together. Boil for five minutes, and serve at once. (2) Boil 1 pint of grated green corn and one large onion in 1 pint of water for thirty minutes. Put in another sauce- pan lqt. of milk, and boil it; mix 1 large table-spoonful of flour with 2 table-spoonfuls of warmed butter, add a few table-spoonfuls of the boiling milk to mix smooth, then turn it into the rest of the milk and boil for eight minutes. Take out the onion, add the corn and a little salt and pepper, season to taste, and serve. (3) Put the required quantity of green corn into a saucepan with broth or water, and boil until quite soft ; rub it through a fine sieve, add more vegetable broth if required, boil up quickly, pour it into a tureen, and serve with small pieces of toasted bread. To obtain a dark green colour, a few spinach- leaves may be boiled with it. (4) Put 1 pint of green corn into a saucepan of water, and boil until quite soft; drain the corn and pass it through a For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 778 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Indian Corn — continued. fine wire sieve. Put a few pieces of celery, a buncli of parsley and sweet herbs in a saucepan with 3 pints of clear broth, and boil for thirty minutes. Strain the soup, return it to the saucepan, put in the prepared corn, and boil up again. Turn the soup into a soup-tureen, and serve with sippets of toast or croutons of fried bread. Green-Corn-and-Tomato Soup. — Put 21b. of beef, cut up into small pieces, into a saucepan with 3qts. of water, and boil gently at the side of the fire for two hours. Skim the liquor, put in several larg'e tomatoes, and boil them for an hour. When cooked, drain and pass the tomatoes through a fine hair sieve, and return them to the soup. Boil a few ears of corn in salted water ; when cooked, free the corn from the cob and put it in the soup ; put in also a small lump of butter, and season to taste with salt and pepper. Boil the soup again, pour it into a soup-tureen, and serve with a plate of sippets of toast or croutons of fried bread. Kentucky Green-Corn Pudding. — Put 1 pint of grated green corn in a basin ; mis with it 1 pinch of salt, a small quantity of warmed butter, and the yolks of three eggs

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