Corn Bread
From The New century cook book, 1899
Serves 2
From Mary E. Work, Hillsboro, Ohio.
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. One pint corn meal, one pint flour, two eggs, two tablespoons brown sugar, two teaspoons of cream of tartar, one teaspoon of soda, butter size of egg. Mix with milk to thin batter. Bake either in loaf or small pans. Corn Bread. One and one-half cups of fresh meal, one and one-half cups of flour, one teaspoonful salt, one even teaspoonful soda, one- third cup of sugar. Mix well while dry, to which add two well- beaten eggs, two teaspoonfuls of melted butter, and mix with enough sour milk for a thick batter
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