- A quart of young corn grated from the cob
- Half a pint of wheat flour sifted
- Half a pint of milk
- 6 tablespoonfuls of butter
- 2 eggs
- a saltspoonful of salt
- a saltspoonful of pepper
- Butter for frying
"Having grated as fine as possible sufficient fresh young corn to make a quart, mix it with the wheat flour, and add the salt and pepper.
"Warm the milk in a small saucepan, and soften the butter in it. Add the milk and butter gradually to the pan of corn, stirring very hard, and set it away to cool. Beat the eggs light, and stir them into the mixture when it has cooled.
"Flour your hands and make it into little dumplings. Put into a frying-pan a sufficiency of fresh butter (or lard and butter in equal proportions), and when it is boiling hot, and has been skimmed, put in the dumplings, and fry them 10 minutes or more, in proportion to their thickness.
"Then drain them, and send them hot to the table."
More "Lost" Corn RecipesFresh Corn in Cream (1952)
Classic Corn Chowder with Potatoes (1952)
(Origin - "Civil War Recipes - Receipts from the Pages of Godey's Lady's Book" compiled and edited by Lily May Spaulding and John Spaulding.)