Corn Porridge
Take young corn, and cut the grains from the cob. Measure it, and to each heaping pint of corn allow not quite a quart of milk. Put the corn and milk into a pot, stir them well together, and boil them till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, four beaten yolks of eggs, and in three minutes remove it from the fire. Take up the porridge and send it to table hot, and stir some fresh butter into it. You may add sugar and nutmeg.