Corn Bread
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 35. The excerpt below is the record exactly as published.
Corn Bread. — In winter, a nice corn bread, very digestible, can be made with snow. Take about a quart of meal ; into this stir well half a teaspoonful of soda, and a table- spoonful of good suet lard ; add a tea- spoonful of salt. Stir in a quart of light, clean snow, doing it in a cool place, where the snow will not melt. Bake it about forty minutes in a rather quick oven. The cake should be broken, not cut. Corn Bread (No. 1). — One cup each of corn meal (white or yellow) and of wheat flour, half-cup of white sugar, two table-spoonfuls of butter, two eggs, one cup of milk, two small tea- spoonfuls of baking-powder, one salt- spoonful of salt. Rub butter and sugar together, add the beaten eggs, the milk, and last the corn meal and flour, with which have been sifted the salt and baking-powder. This quan- tity will make two small loaves, or about a dozen muffins, and will be liked by all who care for a rather sweet corn bread. It is very good if Corn Bread BREAD, ETC Graham Bread a cup of cream is used in place of the milk. In that case the butter is omitted and only one egg used. Corn Bread (No. 2). — Three eggs, one full pint of milk, one table-spoon- ful of melted butter, one table-spoon- ful of sugar, two cups of white corn meal, one cup of wheat flour, two teaspoonfuls of baking-powder, one scant teaspoonful of salt. Mix as directed in preceding recipe and bake in a loaf. In this, and all sorts of corn bread, grease the mould carefully with lard or dripping. Butter is more likely to allow the bread to stick fast and burn. This bread, too, may be baked in small pans. If baked in a loaf, the knife should be held upright in cutting it. Corn Batter Bread. — Sift the corn meal, and to a teacupful of it allow twice the quantity of sweet milk — namely, one pint. Beat up two eggs very light (one egg will do at scarce seasons), add half a teaspoonful of salt
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