Richmond Corn Cakes

Ingredients

• 3/4 cup fresh grated or canned corn
• 2 eggs, well beaten
• 1/2 cup milk
• 1/4 cup flour
• 1/4 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Method

1. 1

   To corn add milk, sugar, and eggs.

2. 2

   Mix and sift flour, baking powder, and salt.

3. 3

   Combine mixtures, drop by tablespoons in buttered muffin pans.

4. 4

   Bake in moderate oven (350° F.).

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 192. The excerpt below is the record exactly as published.

14 cup flour or 14 cup, if to 1 egg, well beaten be fried in deep fat 1 tablespoon butter 1 teaspoon salt 1g teaspoon pepper Drain corn thoroughly, add other ingredients. Drop by spoon- fuls and fry in deep fat (370° F.) or cook on hot griddle in bacon fat or drippings. They should be size of large oysters. Drain on absorbent paper. 460 THE BOSTON COOKING-SCHOOL COOK BOOK CORN FRITTERS 1 cup grated fresh or canned corn Vg teaspoon salt 5~ cup flour Few grains paprika Y% teaspoon baking powder 1 egg Chop corn, drain, add dry ingredients mixed and sifted. Add egg yolk, beaten until thick. Fold in egg white, beaten until stiff. Drop by spoonfuls and fry in deep fat (370° F.). Drain on paper. SOUTHERN CORN PUDDING 2 cups corn grated from the cob or 1% tablespoons melted chopped canned corn butter .2 eggs, slightly beaten 2 cups scalded milk 1 teaspoon sugar 1 teaspoon salt _'% teaspoon pepper Combine ingredients. Bake in buttered baking dish in slow oven (325° F.) until firm. With Corn Meal. Omit 1 egg. Pour hot milk over 3 table- spoons corn meal. Let cool before adding other ingredients. CORN SOUFFLE 2 cups fresh grated or canned corn 1 cup milk 1 tablespoon butter 114 teaspoons salt 2 tablespoons flour Few grains pepper 2 eggs Melt butter, add flour and milk gradually. Stir and bring to boiling point; add corn, seasonings, egg yolks beaten until thick and lemon-colored, and egg whites beaten until stiff. Turn into buttered dish and bake 25 to 30 minutes in moderate oven (350° F.). RICHMOND CORN CAKES 34 cup fresh grated or canned corn 2 eggs, well beaten Y¥g cup milk ¥% cup flour V4 tablespoon sugar 1 tablespoon baking powder ¥ teaspoon salt To corn add milk, sugar, and eggs. Mix and sift flour, baking powder, and salt. Combine mixtures, drop by tablespoons in but- tered muffin pans. Bake in moderate oven (350° F.). VEGETABLES 461 CORN WAFELES (p. 108) SCALLOPED CORN I (MOCK CRABS) 4 tablespoons butter 11% cups scalded milk 4% cup flour 1 cup fresh grated or chopped canned corn 1% teaspoons salt 1 egg, slightly beaten 34 teaspoon mustard 3 teaspoons Worcestershire Sauce \4 teaspoon paprika 1 cup buttered cracker crumbs Melt butter, add flour mixed with dry seasonings, and pour on milk gradually. Add corn, egg, and Worcestershire Sauce. Pour into buttered baking dish, cover with crumbs, and bake until crumbs are brown in moderate oven (350° F.). SCALLOPED CORN II 1 small green pepper Few grains cayenne 1% onion, finely chopped 4 cup milk 2 tablespoons butter 1 cup fresh or canned corn 2 tablespoons flour 1 egg yolk 1 teaspoon salt 1

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