Corn Bread
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 6. The excerpt below is the record exactly as published.
Corn Bread for Breakfast. 3 cups white corn meal or i teacup white sugar yellow corn meal i heaping tablespoon but- 2 cups wheat flour ter 2 heaping teaspoons bak- 2 eggs ing-powder Milk as needed . .This is for teacup measure. Mix it soft so as to 22 The Queen Cook Book pour out into baking pan, have it an inch thick, com meal swells very much. Bake three-fourths of an hour. Cut in pieces like cake. Corn Bread. 2 cups corn meal 2 % cups sweet milk 1 cup flour 2 tablespoons butter 3 eggs^ 2 tablespoons sugar 2 teaspoons baking-powder 2 teaspoons salt
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