Corn-Bread
From The art of cookery, 1899
Serves 6
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 art of cookery (1899) by Emma P. Ewing, page 96. The excerpt below is the record exactly as published.
Corn-Bread. — One cup of granulated corn-meal, one and one quarter cups boiling milk, one tablespoonful of butter, one heaping teaspoonful of sugar, one level tea- spoonful of salt, two eggs. Mix the meal, salt, and sugar together, scald with boiling milk, add the butter, and, when the mixture is sufficiently cool, stir in the yolks and whites of the eggs, beaten separately. Bake in loaves. Corn Muffins No. i. — One cup of granulated corn- meal, three fourths cup of boiling water, one half cup cold sweet milk, one heaping teaspoonful of sugar, one level teaspoon of salt, one ^^%. Mix the sugar and salt with the meal, scald with the boiling water, add the cold milk gradually, stir in the ^%%, and bake in muffin cups, or in shallow pie pans. Corn Muffins No. 2. — One cup granulated corn-meal, three fourths of a cup of boiling water, one half of a cup of cold sweet milk, one cup of boiled rice, one heaping teaspoonful of sugar, one level teaspoonful of salt
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