Corn Bread
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 55. The excerpt below is the record exactly as published.
Corn Bread (Mrs. Marshall Butherford.) 2 cups of flour. % cup of sugar. 1 cup of cornmeal. 1 cup of sweet milk. Vs cup of butter aud lard mixed. 2 eggs. 2 teaspoons of baking powder. Bake in two small bread pans for half an hour. Federal Bread (Mrs. J. E. Butherford.) li/o pounds of flour. 1 pint of sweet milk. 2 ounces of butter. 3 eggs. % yeast cake (Fleischman). 1 tablespoon of sugar. 1 saltspoon of salt. Heat the milk warm enough to melt the butter. Put the flour in a bowl, make a hole in the middle of it and pour in the milk and other ingredients. When well mixed, pour into a well greased pan and set away to rise. When light, bake in a moderate oven one hour. Split open, butter and eat hot. Set at night for breakfast and at noon for tea. 145 Graham Bread (Mrs. Bellett Lawson.) 1 cup of molasses. 1 pint of sweet milk. 4 cups of graham flour. 1 teaspoon of soda. 1 teaspoon of salt. 2 teaspoons of baking powder. Warm the molasses until it foams. Put the baking powder into one cup of the flour. Bake three-quarters of an hour in a moderate oven. Huckleberry Muffins (Mrs. Thomas Lyter.) Ys cup of butter. 14 cup of sugar
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