Scalloped Corn
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 36. The excerpt below is the record exactly as published.
Scalloped Corn. — Cut corn off the cob, put into baking dish a layer of corn, then a layer of breadcrumbs, sprinkle with salt, pepper and lumps of butter, then a layer of corn, putting corn on top with lumps of butter, and pour in cream or milk till quite moist.
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