Corn Bread
From The New York receipt book, 1882
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 1. The excerpt below is the record exactly as published.
Corn Brea '.—Four eggs, two cups sour milk, two cups sweet milk, three tablespoonfuls sugar, one teaspoonful soda, lard size of hen s egg, which must be melted before mixing, one teaspoonfui salt
Cook this with the app: pantry check, scaling, and the assistant.