Corn Pudding
A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).
A historical recipe
The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Digitised by Project Gutenberg, eBook #15360 (https://www.gutenberg.org/ebooks/15360). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- One pint of cut
- one pint of milk
- one teaspoonful of salt
- a saltspoonful of pepper
- two well-beaten eggs
Method
- One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper.
- Butter a pudding-dish, and bake the mixture half an hour.
- Canned corn can be used in the same way.