| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
|
Corn, grated |
| 2 |
|
Egg, separated |
| 4 |
tb |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the
milk and seasonings. Add the stiffly beaten whites. Pour into a buttered
baking dish, set dish in pan with hot water and bake at 350-F about 30
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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