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Scalloped Corn
From The Landmarks club cook book, 1903
Serves 2
Canned corn can be used. Recipe by Mrs. M. A. Lewis.
Presented as published in 1903. 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
Nutrition per serving
254Calories
8 gProtein
44 gCarbs
5 gFat
Full nutrition (20 nutrients)
Calories254 kcal
Protein8.4 g
Carbohydrates44 g
Fiber7.3 g
Sugars22 g
Total Fat4.9 g
Sodium0 mg
Potassium711 mg
Calcium2 mg
Iron1.2 mg
Magnesium77 mg
Phosphorus227 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin B60.5 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 62. The excerpt below is the record exactly as published.
SCALLOPED CORN. Take six ears of corn, or more, according to size of family ; draw a sharp knife through each row of corn lengthwise ; then cut and scrape out the pulp. Take a layer of corn, season with butter, pepper and salt; then a layer of cracker crumbs, then corn, and season, the last layer cracker crumbs. Fill bake-dish with sweet milk, just so you can see it up to crumbs. Bake one-half hour. Canned corn can be used. Mrs. M. A. Lewis. CRAB LAUDERS. To be served as a vegetable. Line small tart or muffin tins with a rich pastry; fill with sweet potato which has been boiled tender, mashed and seasoned with a liberal allowance of but- ter, salt and a small quantity of sugar. Cover with the pastry. Crimp edges, perforate the top covering the same as an ordi- nary pic. Bake until a nice brown. Mrs. M. T. Allen. 100 landmarks club cook book. baked cucumbers. Cut off the two ends of a good-sized cucumber ; peel the re- maindet ; cut in half, and cut each half in two lengthwise. Par- boil the pieces in salted water. Drain them on a cloth; put them on a well buttered dish. Strew plenty of Parmesan cheese over, a little pepper and salt, and over all a few baked bread crumbs. Bake for a quarter of an hour and serve in sauce dish. Mbs. William S. Cross. stueeed cucumbers. Take six cucumbers, cut in half lengthwise. With a sharp knife cut out all the inside. Fill with equal parts of chopped cucumber, celery and tomato. Add a quarter of chopped onion (more if preferred) and season with salt
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