Corn Bread
From The Landmarks club cook book, 1903
Serves 8
Recipe by Mrs. Williamson Dunn.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 126. The excerpt below is the record exactly as published.
an even teaspoonful of soda; one tumbler New Orleans molasses, in which dissolve one teaspoonful of ginger; tablespoonful of salt. Mix all together with spoon until thick batter, and bake in buttered pans. Bake in even oven as for bread. Takes longer to cook than wheat bread, and should be baked in long, narrow pans, each loaf to itself. When done the loaf will not give on pressing the top. BROWN BREAD. One cup sour milk, one sweet milk, one cup rye flour, one and one-half of graham, one and a half of corn meal, one tea- spoon of soda in three-quarters of a cup of molasses, little salt. Steam three hours. Mrs. J. G. Mossin. CORN BREAD. flake one and a half teacups of sifted meal (the yellow is the best) . Add salt and a large tablespoonful of lard. Pour over this a cupful of boiling water, stirring the meal so that all should have some of the water. Sour milk with an even tea- spoonful of soda (more or less, according to the milk) dis- solved in boiling- water is added to the scalded meal until the consistency of mush. Beat the whites and yolks of two eggs
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