Corn Bread
From The New century cook book, 1899
Serves 1
Mrs. John F. Pershing.
Presented as published in 1899. 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 The New century cook book (1899), page 4. The excerpt below is the record exactly as published.
Corn Bread. Into one pint of white corn meal stir an even teaspoonful of salt, one pint of sour milk, one egg, one tablespoonful lard, one-half teaspoonful soda and one teaspoonful baking powder. Pour into a well greased pan and bake in fairly hot oven half an hour or more. Mrs. G. M. D. Corn Bread with Rice — (Fine). One and one-half pints white corn meal, one cup cooked rice ; little more won't hurt), two eggs, milk enough to make batter not too thin, a good tablespoonful of lard. After meal is sifted, put in a good even teaspoonful of salt and pour in one-half pint or little more of boiling water and stir well, scalding part of the meal. Put in part of the milk to cool the mixture, add New Century Cook Book. II the rice; stir and mash all up well. Beat the eggs and stir in and add enough more milk to make batter not quite as thin as for griddle cakes. Put the lard in your baking pan and warm it, greasing the pan thoroughly; then stir the surplus lard into the batter. If sour milk is used add one-half teaspoonful soda, dissolved in little hot water, and one teaspoonful baking powder and stir well. If sweet milk, leave out the soda and put two good teaspoonfuls yeast powder. Pour in your pan and bake immediately in a good oven at least half an hour. Mrs. G. M. Dugan. Corn Bread. Two eggs, one pint of sour milk, one pint corn meal, one tablespoon melted butter, one tablespoon soda, a little salt and bake in a quick oven. Mrs. B. E. Arntzen. Corn Bread. One cup buttermilk, with one-half teaspoonful of soda added; one egg well beaten, piece of butter the size of a hick- ory-nut, melted, one cup of corn meal, one-third of a cup of flour, teaspoonful of sugar, a pinch of salt.
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