Cakes, Corn
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 41. The excerpt below is the record exactly as published.
one teaspoonful of sugar, one coffee-cup of sweet milk, one cup of warm water, three table-spoonfuls of yeast, flour enough to make a stiff batter. Add the whites of the eggs when the batter has risen, also a pinch of salt. If started the night before, they will be as light as puffs. Cakes, Corn. — Two cups of sour milk; two table-spoonfuls of butter, melted ; three eggs, beaten very light ; one teaspoonful each of salt and soda ; two cups of corn meal
Cook this with the app: pantry check, scaling, and the assistant.