Baltimore Corn Bread
From Miss Parloa's kitchen companion, 1887
Serves 8
Can substitute half butter with lard.
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 424. The excerpt below is the record exactly as published.
Baltimore Corn Bread. A scant quart of white corn meal, a generous quart of milk, half a cupful of butter, two teaspoonfuls of baking- powder, one teaspoonful of salt, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.