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(Desserts) - (The International Jewish Cook Book)

Scrape with a knife six ears of green corn, cutting each row through the
middle. Add two cups of milk, one-half cup of butter, three eggs--the
whites and yolks beaten separately--a little salt and white pepper. Stir
the yolks into the milk and corn, pour into a baking dish, stir in the
whites and bake one and one-half hours.

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Grease muffin tins; put one thick slice of unpeeled tomato into each
tin; season with salt and pepper; break 1 egg on top of each slice;
again season with salt and pepper and put a small piece of butter on
top of each egg. Bake in oven until egg is set and cooked through but
not hard. Serve on small rounds of toast and garnish with parsley.

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Green Corn Pudding

Take one dozen ears of tender corn; grate them; then add one quart of

sweet milk thickened with three tablespoonfuls of flour made free from

lumps, a full tablespoonful of butter, four eggs, and pepper and salt

to taste. Butter an earthen baking dish and pour into it this mixture.

Bake one and one-half hours. This is to be served as a vegetable, though

with the addition of sugar and a rich sauce it can be used as a dessert.

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9 Corn Pudding

One pint of uncooked green corn either grated or cut from the cob, 2

tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls

of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of

pepper. Bake in a moderate oven until firm in the centre.

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Corn Pudding

One dozen ears of corn, two eggs, one kitchen spoonful butter, one-half

teaspoonful salt, one tablespoonful sugar.

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Corn Pudding 2

To one can of corn, one pint milk, three eggs, two tablespoonful melted

butter, one tablespoonful white sugar, pepper and salt to taste. Beat

the eggs very light, add sugar and butter rubbed together; stir hard.

Next the corn and seasoning, finally the milk; beat hard, bake in

buttered dish one-half hour, covered; then lift top and brown. Serve in

baking dish.

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New England Corn Pudding

Take 2 dozen ears of green corn well-filled, but young; grate or pound

the corn, and add 1 pounded soda cracker and a little salt. Bake two

hours in a moderate oven, and a rich crust will form. Serve with butter.

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Corn Pudding

Four large ears of corn grated, or a can of corn prepared as for corn

cakes, one heaping tablespoonful of butter, one teaspoonful of flour,

one teaspoonful of sugar, one whole egg and one yolk. Melt the butter

and stir into the corn, beat the eggs and add with one pint of milk, the

sugar and flour, and salt and pepper to taste. Bake in a shallow dish in

a moderate oven from twenty minutes to half an hour. If it bakes too

long, it becomes watery.

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Corn Pudding

9 large ears of corn

1 tablespoon butter

1 teaspoon salt

3 eggs or 2 will do (beaten)

2 cups of boiled rice

1 cup milk

pepper and little sugar

Score and cut corn fine--scraping the last off cob. Put the butter in

the hot rice. First mix rice and corn well together, then beat in the


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Corn Puddings

Grate sweet green corn--to three tea-cups of it, when grated, put two

quarts of milk, eight eggs, a couple of tea-spoonsful of salt, half a

tea-cup of melted butter, and a grated nutmeg. Bake the pudding an

hour--serve it up with sauce.

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