American Corn Bread
From The Ideal cook book, 1899
Serves 8
If the tins have paper at the bottom they bake better, and do not stick. If you have not sour milk, sweet will do, but buttermilk is the best of all.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 81. The excerpt below is the record exactly as published.
American Corn Bread—Ingredients—1 large tablespoonful of lard, % a teacup of brown sugar, 1 teacup of flour, 3 teacups of Indian meal, 2 small teaspoonful cream of tartar, I small teaspoon- ful of carbonate of soda, I egg, I saltspoon of salt, enough sour milk to make a batter about as thick as for cake, or thinner
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