Contributed by Maine Historical Society
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A recipe for two dishes, the first of which was for corn oysters. The name for corn oysters was derived from the shape and consistency corn fritters take on when prepared, and does not actually include oysters as an ingredient. Corn oysters were corn fritters made with corn, eggs, butter and lard.
The second recipe was for a quick, easy, and inexpensive bread pudding served in individual ramekins. A traditional New England dessert, Indian pudding recipes call for corn meal, rather than flour (like their European counterparts.)
About This Item
- Title: Corn oysters and a "cheap and quick" Indian pudding, ca. 1875
- Creation Date: circa 1875
- Subject Date: circa 1875
- State: ME
- Media: Ink on paper
- Local Code: Coll. S-5346
- Collection: Recipes
- Object Type: Text
For more information about this item, contact:Maine Historical Society
485 Congress Street, Portland, ME 04101
(207) 774-1822 x230
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