Batter Bread (Large Pan)

Name: Batter Bread (Large Pan)
Ingredients: One-half loaf cold bread; 4 eggs; 1 cup corn meal; 1 1/2 pints milk; a little shortening; 2 teaspoonfuls of Royal Baking Powder

From Raleigh recipe book, 1925

Serve before it falls.

Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 5. The excerpt below is the record exactly as published.

BATTER BREAD (Large Pan) One-half loaf cold bread cut in slices without crust and soaked 15 min- utes or 1/2 hour in milk or water. Into this break -i eggs and beat all well, then sift into it 1 cup corn meal, IV2 pints milk, salt, a little short- ening and 2 teaspoonfuls of Royal Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.