An Excellent Corn Bread
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.
AN EXCELLENT CORN BREAD. One pint of white cornmeal, one teaspoonful of dried saleratus, BREAKFAST AND TEA CAKES. 121 one-teaspoonful of salt, two eggs, beaten light, one pint of sour milk, one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.