Corn Bread
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 5. The excerpt below is the record exactly as published.
CORN BREAD. Three cups buttermilk, one level teaspoonful salt, same of soda, two eggs, corn meal enough to thicken
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