Cocoanut Corn Bread
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.
Cocoanut Corn Bread. — Scald a cup of best granulated corn meal by pouring over it a cup of boiling water, stirring it well meanwhile. Add to this enough Cocoanut Cream to make the meal into a batter thick enough to require spreading in the pan with a spoon. Bake half an hour or longer. *Nut Corn Cakes. — \/2 cups corn meal, i cup boiling water,
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