Corn and Rice Bread
From Twentieth century home cook book, 1905
Serves 4
Serve as a side dish.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.
Corn and Rice Bread. — Take one pint of well-boiled rice, one pint of corn- meal, one ounce of butter, two eggs, one pint of sweet milk, two teaspoonfuls of baking powder
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