New Bedford Corn Pudding. — Grate the corn from twelve
ears ; mix with it 4 table-spoonfuls of caster sugar, 1 tea-
spoonful of salt, 1| pints of milk, and four well-beaten eggs✪ New Bedford Corn Pudding.
Butter a pie-dish and pour the mixture into it. Bake in a
moderate oven for two hours, and serve hot. If the corn is
old and dry, lqt. of milk should be used.
Pickled Green Corn. - (1) Procure the corn while unripe
and about the size of the little finger ; peel off the leaves,
and lay the ears in a pickle-jar, with a few small pieces of
basilicum and a few bay-leaves mixed in with them. Put a
sufficient quantity of vinegar✪ Pickled Green Corn in a saucepan over the fire to
cover, and when boiling pour it over the corn. When the
vinegar has cooled, tie a piece of wet parchment or thick
paper over the top of the jar, and leave for a fortnight or so
before using the pickle.
(2) Put the corn into a saucepan of boiling salted water,
and boil it for a minute ; then drain, and pack it in a stone
or earthenware jar. Put sufficient vinegar in a saucepan to
cover the corn; flavour it with shallots cut into halves, bay-
leaves, basilicum, and a few cloves and peppercorns. Boil
the vinegar for ten minutes, then take it off the fire, and when
cold, pour it over the corn. Sprinkle a few table-spoonfuls
of mustard-seeds✪ Pickled Corn on the top, cover the jar with a piece of
bladder, tie it round securely, and place it in a cupboard.
Pop-Corn Balls. — Put the required quantity of pop-corn into
a basin, and pour over syrup boiled to the feather degree
(see Syrups). When the corn is thoroughly incorporated,
form the mixture into balls with the hands, and put it into a
press formed like a lemon squeezer. When compactly pressed,
wrap the balls in tissue paper, and they are ready for use.
The syrup may be flavoured with vanilla extract or lemon
if desired✪ Pop-Corn Balls.
Pop-Corn Candy. — Put loz. of butter into a sugar-boiler with
1 breakfast-cupful of coarsely-crushed loaf sugar and f tea-
cupful of water, and boil to the candy degree ( see Sugar-
boiling) ; then mix in 3qts. of pop-corn✪ Pop-Corn Candy, and stir until it
is well covered with the sugar. Great care must be taken
that it does not scorch. Take the pan off the fire, and con-
tinue stirring the corn until it has cooled a little. Turn it
on to a sheet of paper, and leave until quite cold and dry.
Preserved Green Corn. — Choose very full ears of tender
com, remove the husk and silk, cut the corn from the cob
Indian Corn — continued.
with the back of a knife, pack it in glass jars, filling them
and pressing the corn down, and then close them with rubber
and porcelain-lined covers. Put some laths across the bottom
of a large boiler, and fill it with the jars of corn, laying a
little straw or hay between each to prevent them knocking
against one another during the boiling. Pour in enough cold
water✪ Preserved Green Corn to half cover the jars, put the boiler over the fire, with
a cloth and the cover over it, and boil the Corn steadily for
three hours, taking care that there is water enough to furnish
a full volume of steam. Take up the jars, and screw the
covers as tight as possible. When the jars are cold, again
screw the covers, and keep the Corn in a cool dark place.
Page 141 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
New Bedford Corn Pudding. — Grate the corn from twelve ears ; mix with it 4 table-spoonfuls of caster sugar, 1 teaspoonful of salt, 1| pints of milk, and four well-beaten eggs. Butter a pie-dish and pour the mixture into it. Bake in a moderate oven for two hours, and serve hot. If the corn is old and dry, 1 qt. of milk should be used.
Pickled Green Corn. - (1) Procure the corn while unripe and about the size of the little finger ; peel off the leaves, and lay the ears in a pickle-jar, with a few small pieces of basil and a few bay-leaves mixed in with them. Put a sufficient quantity of vinegar in a saucepan over the fire to cover, and when boiling pour it over the corn. When the vinegar has cooled, tie a piece of wet parchment or thick paper over the top of the jar, and leave for a fortnight or so before using the pickle.
(2) Put the corn into a saucepan of boiling salted water, and boil it for a minute ; then drain, and pack it in a stone or earthenware jar. Put sufficient vinegar in a saucepan to cover the corn; flavour it with shallots cut into halves, bayleaves, basilicum, and a few cloves and peppercorns. Boil the vinegar for ten minutes, then take it off the fire, and when cold, pour it over the corn. Sprinkle a few table-spoonfuls of mustard-seeds on the top, cover the jar with a piece of bladder, tie it round securely, and place it in a cupboard.
Pop-Corn Balls. — Put the required quantity of pop-corn into a basin, and pour over syrup boiled to the feather degree (see Syrups). When the corn is thoroughly incorporated, form the mixture into balls with the hands, and put it into a press formed like a lemon squeezer. When compactly pressed, wrap the balls in tissue paper, and they are ready for use. The syrup may be flavoured with vanilla extract or lemon if desired.
Pop-Corn Candy. — Put loz. of butter into a sugar-boiler with 1 breakfast-cupful of coarsely-crushed loaf sugar and f teacupful of water, and boil to the candy degree ( see Sugar-boiling) ; then mix in 3qts. of pop-corn, and stir until it is well covered with the sugar. Great care must be taken that it does not scorch. Take the pan off the fire, and continue stirring the corn until it has cooled a little. Turn it on to a sheet of paper, and leave until quite cold and dry.
Preserved Green Corn. — Choose very full ears of tender com, remove the husk and silk, cut the corn from the cob
Indian Corn — continued.
with the back of a knife, pack it in glass jars, filling them and pressing the corn down, and then close them with rubber and porcelain-lined covers. Put some laths across the bottom of a large boiler, and fill it with the jars of corn, laying a little straw or hay between each to prevent them knocking against one another during the boiling. Pour in enough cold water to half cover the jars, put the boiler over the fire, with a cloth and the cover over it, and boil the Corn steadily for three hours, taking care that there is water enough to furnish a full volume of steam. Take up the jars, and screw the covers as tight as possible. When the jars are cold, again screw the covers, and keep the Corn in a cool dark place.
Records on this page
New Bedford Corn PuddingPickled Green CornPickled CornPop-Corn BallsPop-Corn CandyPreserved Green Corn