Soft Corn Pudding
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 51. The excerpt below is the record exactly as published.
SOFT CORN PUDDING— Miss O. H. Gordon. 1 cup white com meal, 1 cup hoiled rice, 1 cup milk, li^ cups boiling water, 1 tablespoon butter, 1 teaspoon salt, 3 or 4 eggs beaten separ- ate
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