Home › The Principles of Cookery › Corn Puddings, American

Corn Puddings, American

Put into a saucepan one pint of milk, the thin rind of half a lemon, and a table-spoonful of sugar; let it boil, and stir into it by degrees four table-spoonfuls of Indian flour. Keep on stirring it for ten minutes or more, then turn it out and let it cool. When quite cold, add three well-beaten eggs, put the batter into buttered cups, allow room for rising, and bake in a good oven. Time to bake, half an hour. Sufficient for four or five persons. Probable cost, 8d.