Friday, February 19, 2010

Vintage Recipe - Escalloped Corn

Today's Vintage Recipe comes from The Country Kitchen Cookbook published in 1894.  
The book sits on my cookbook shelf, tattered and well used.  According to my handwritten note above the recipe, I made this recipe on September 8, 1988 and rated it as very good.
Escalloped Corn
Prepare an entire meal in the oven when you use this recipe.  Small potatoes can be baked in this time: meat loaf, pork chops, or steaks taste good with the corn. 
2 cups whole-kernel corn (fresh, canned, or frozen)
1 cup cold milk
4 tablespoons butter
2 eggs beaten
1 1/2 cups soda cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients in a 1 1/2 quart buttered baking dish and bake in a preheated, 350 degree F. oven for 40 minutes.  Yield 5 to 6.  
  

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