1800s Cooking Tips and Recipes
Green Corn Pudding - Grate a dozen ears of corn; season with a teaspoonful of white pepper; add the yolks of four eggs, beating them well in; two tablespoonfuls of butter, warmed; a quantity of milk, and last, the whites of four eggs, well beaten. Bake in a moderate oven for an hour, covering with a piece of letter-brown paper if it browns too quickly.
The Willimantic Chronicle, Willimantic, Conn., September 28, 1881
Green Corn Pudding - Grate a dozen ears of corn; season with a teaspoonful of white pepper; add the yolks of four eggs, beating them well in; two tablespoonfuls of butter, warmed; a quantity of milk, and last, the whites of four eggs, well beaten. Bake in a moderate oven for an hour, covering with a piece of letter-brown paper if it browns too quickly.
The Willimantic Chronicle, Willimantic, Conn., September 28, 1881
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