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, — Two cups sour milk, one cup warm water, one tablespoonf ul lard, one tablespoonful molasses, one teaspoonful soda, one cup flour, two cups corn -meal. Mix the ingredients, beating well ; pour into a Boston brown-bread mould with a tight top ; set in a pot of water ; boil two hours, and turn out. 10. Welsh Rabbit. Cold Corned Ham. Sliced Cucumbers. Rolls. Hot Oatmeal Crackers. Cream Cheese. Welsh Rdblit — One egg^ half-cup milk, 10 145 WHAT TO EAT — HOW TO SERVE IT one cup grated cheese ; salt, Cayenne, and made mostard to taste; squares of stale bread toasted and buttered. Heat the milk in a double boiler, melt the grated cheese in this, season, add the egg, and pour the mixt- ure over the toast. If the rabbit seems too thin, add more cheese or a few fine bread- crumbs. 146 I FAMILY LUNCHES FOR AUTUMN 1. Sweetbread P&t6s. Raised Corn-meal Muffins. Fried Potatoes. Jelly Toast. Sweetbread Pates. — Scald and blanch a pair of sweetbreads ; remove bits of skin and gristle ; chop rather coarsely, and stir into a cupful of white sauce ; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send verv t/ hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition. liaised Corn -meal Muffins, — Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard
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