Scalloped Corn II

Ingredients

• 1 small green pepper
• 1 1/2 onion, finely chopped
• 2 tablespoons butter
• 4 cup milk
• 1 cup fresh or canned corn
• 2 tablespoons flour
• 1 egg yolk
• 1 teaspoon salt
• 1/4 cup dried bread
• 1/4 teaspoon paprika
• 1 tablespoon butter
• 1/4 cup buttered cracker crumbs
• 1/4 teaspoon mustard

Method

1. 1

   Wipe pepper, cut in halves lengthwise, and remove seeds.

2. 2

   Cut in thin strips, and strips in halves, crosswise.

3. 3

   Cook pepper, onion, and butter 5 minutes, stirring constantly.

4. 4

   Add flour, mixed with seasonings, and stir until well blended.

5. 5

   Add milk gradually, while stirring constantly.

6. 6

   Stir and bring to boiling point, add corn, egg yolk, and bread broken in small pieces and cooked with 1 tablespoon butter until well browned.

7. 7

   Turn into buttered baking dish, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown.

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.

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 14 cup dried bread \4 teaspoon paprika 1 tablespoon butter 14 teaspoon mustard 24 cup buttered cracker crumbs

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