Green Corn Pudding
Take a half a dozen ears of green sweet corn, and with a sharp pointed knife,
split each row of kernels and scrape from the ear; mix with this pulp two eggs,
well beaten, two tablespoonfuls of sugar, one tablespoon of butter, one
saltspoon of salt, half a pint of sweet cream (or or milk with an extra spoonful
of butter), and one dozen crackers, pounded fine. Mix well together and bake two
or three hours. Use the corn raw.