Dessert
Green corn pudding (No. 2)
Green corn pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch o.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch of soda, a tablespoonful of melted butter and a tablespoonful of sugar.
- Grease a shallow baking-dish, turn the mixture into this, sprinkle with buttered crumbs, cover and bake for half an hour, then uncover and brown.
Historical transcription
Source method
- 1
Mix together two cupfuls of grated corn, two beaten eggs, a half pint of milk, a pinch of soda, a tablespoonful of melted butter and a tablespoonful of sugar. Grease a shallow baking-dish, turn the mixture into this, sprinkle with buttered crumbs, cover and bake for half an hour, then uncover and brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.