Apple Corn Bread
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
- % Cup Corn Meal
- «/2 Cup Rice or Barley Flour
- 1 Tablespoon Molasses
- % Cup Buttermilk
- 1 Tablespoon Melted Shortening
- 3 Medium Sized Apples
- Yz Teaspoon Baking Powder
- ‘/2 Teaspoon Soda
- 1 Teaspoon Salt
Method
Mix all the dry ingredients together thoroughly; add the buttermilk, molasses and shortening, and mix well.
Pour into a shallow greased tin, and place the apples, peeled and cut in eighths over the top.
Bake in a hot oven three-quarters of an hour.
When done, dust with powdered sugar.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.
APPLE CORN BREAD % Cup Corn Meal "* «/2 Cup Rice or Barley Flour 1 Tablespoon Molasses % Cup Buttermilk 1 Tablespoon Melted Shortening 3 Medium Sized Apples Yz Teaspoon Baking Powder '/2 Teaspoon Soda 1 Teaspoon Salt
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