Corn Bread

Name: Corn Bread
Ingredients: one pint of prepared corn meal; a quarter of a pound of sugar; two ounces of butter; two eggs; enough sweet mild to make the batter, not too stiff

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 32. The excerpt below is the record exactly as published.

CORN BREAD. To, one pint of prepared corn meal add a quarter of a pound of sugar, two ounces of butter, two eggs and and enough sweet mild to make the batter, not too stiff

Cook this with the app: pantry check, scaling, and the assistant.