Corn Bread
From French dishes for American tables, 1886
Adjust milk for desired consistency.
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 French dishes for American tables (1886) by Caron, Pierre, page 96. The excerpt below is the record exactly as published.
Corn Bread. With two teacupfuls of hot hominy mix a liberal tablespoonful of butter ; beat four eggs very light, and stir them into the hominy and butter; then add gradually a pint of milk, stir- ring constantly, and, when thoroughly mixed, half a pint of Indian meal
Cook this with the app: pantry check, scaling, and the assistant.