1857 - The Great Western Cookbook

Corn Pudding

DDV CULINARY

Let the corn be very young and tender; scrape from the cob about a quart;
put it in a quart of milk,
three eggs,
a few grains of salt,
and a small tea-cupful of sugar;
beat it up well, and let it bake slowly for two hours.

Tomatoes are very good, cooked the same way.