Boiled Corn-Bread
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Boiled Corn-Bread. Loppered Milk. Egg Salad, — Slice hard-boiled eggs, ar- range them upon crisp lettuce leaves, and pour over all a mayonnaise dressing. Boiled Corn-Bread, — Two cups sour milk, one cup warm water, one tablespoonf ul lard, one tablespoonful molasses, one teaspoonful soda, one cup flour, two cups corn -mea
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