Scalloped Corn

Name: Scalloped Corn
Ingredients: 2 cups or 1 can corn; 1 cup milk; 2 tablespoons fat; 1 teaspoon salt; 1/4 cup crumbs; 1 tablespoon fat; 1/4 teaspoon pepper; speck of salt

From War cook book, 1918

To prepare crumbs, melt butter substitute, stir the crumbs into it and add salt.

Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 25. The excerpt below is the record exactly as published.

SCALLOPED CORN. 2 cups or 1 can corn 2 tablespoons fat 1 teaspoon salt ^ cup crumbs 1 cup milk 1 tablespoon fat J4 teaspoon pepper speck of salt

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