Green Corn Pudding
www.gutenberg.org
2 of 7 items checked · 4 aisles
Produce
Dairy & Eggs
- Checked by You
- Checked by You
Archive recipe
A historic early American dish of full ears of sweet green corn, milk, eggs well beaten, half teacupful of flour and half teacupful butter. Adapted from Green Corn Pudding, from The Whitehouse Cookbook (1887).
Adapted from Green Corn Pudding, in The Whitehouse Cookbook (1887), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/green-corn-pudding-3.md.
The dish
2 of 7 items checked
www.gutenberg.org
2 of 7 items checked · 4 aisles
Score the kernels and cut them from the cob
Scrape off what remains on the cob with a knife
Add milk according to the youngness and juiciness of the corn
Add four eggs well beaten, flour, butter, sugar, and salt to taste
Bake in a well-greased earthen dish in hot oven two hours
Place on the table browned and smoking hot
Eat with plenty of fresh butter or serve with a sweet sauce as dessert
Adapted from Open Recipe Archive · The Whitehouse Cookbook (1887; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)