Corn Batter Cakes
From Cooking for profit, 1886
Serves 1
When you have milk, leave out the syrup as the cakes will brown well enough without it.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 116. The excerpt below is the record exactly as published.
Corn Batter Cakes. 1 heaping cup white corn meal. 1 cup flour — 4 ounces. 1 tablespoon melted lard, 1 egg. Little salt. 2 cups water. 1 tablespoon syrup. 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.