Corn Souffle

Recipe No. 588 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Corn — 3 No. 10 cans
• Milk, evaporated — 4 — 14½-ounce cans
• Flour, sifted — 12 ounces (¾ No. 56 dipper)

Butter, melted — 12 ounces (½ mess kit cup)

• Egg yolks, slightly beaten — 9 yolks (⅓ No. 56 dipper)
• Salt — 1 ounce (2 mess kit spoons)
• Pepper — as needed
• Sugar, granulated — 2 ounces (4 mess kit spoons)
• Egg whites — 9 whites (¼ No. 56 dipper)

Directions

Key ingredients

Evaporated Milk

1. Mix corn and milk; heat.
2. Mix flour and melted butter. Add a small amount of liquid; stir until
3. smooth. Add hot corn and milk mixture. Heat to boiling point; boil 2 minutes, stirring constantly.
4. Add egg yolks, salt, pepper and sugar; mix well.
5. Beat egg whites until stiff but not dry; add to corn mixture.
6. Pour into well greased baking pans. Bake in slow oven (325° F.) about 1 hour or until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Corn — 3 cups Milk, evaporated — ½ can (14½ oz) Flour, sifted — 1 oz Butter, melted — 1 oz Egg yolks, slightly beaten — ¾ yolks Salt — about ½ tsp Pepper — to taste Sugar, granulated — about 1 tsp Egg whites — ¾ whites

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 588, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.