Corn Pudding

Take six ears of corn. Boil and grate them; add a spoonful of sugar, pinch of salt, a spoonful of cream, four yolks of eggs and the four whites, well whipped up. Mix well. Put in a buttered dish, and bake for half an hour in rather warm oven, as you would for a soufflé.

From page 60 of the 1904 edition.

Original page from the book