Corn Bread (Baked)

Ingredients

• ½ a pint of butter milk
• ½ a pint of sweet milk
• 1½ teaspoonfuls of soda
• 2 eggs
• 9 tablespoonfuls of sifted corn meal
• lard
• 1 teaspoonful of salt

Method

1. 1

   Half a pint of buttermilk, half a pint of sweet milk; add to the buttermilk half a teaspoon of soda; beat the eggs, whites and yolks together, pour the milk on to the eggs, and thicken with the sifted corn meal.

2. 2

   Put the pan in which it is to be baked on the stove with a piece of lard the size of an egg; when melted pour in the batter, add the salt, stir well and bake.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 80. The excerpt below is the record exactly as published.

1 teaspoonful. of soda, % tea- spoonful of salt. Take the corn meal, stir into it the boiling sweet milk; when cold, add the molasses, wheat flour, and sour milk ; into the sour milk stir well the soda; addalso the salt ; steam three hours. 466. Brown Bread (4)—Ingredients—r pt. of corn meal, 1 pt. of rye flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 2 of - baking powder, 1 tablespoonful of lard, 3 pint of milk. Sift together the above ingredients, excepting the lard and milk ; rub into the mixture the lard and add the milk. Mix into a batter-like cake and bake one hour. Protect it with brown paper if it should brown too fast at first. 467. Brown Bread (5)—Jngredients—1 cupful of corn meal, 1 cupful of Graham flour, 1 cupful of sour milk, 1 cupful of warm water, % cupful of molasses, I teaspoonful of soda, a little salt. : Steam two hours. Serve at talle hot. 468. Brown Bread (Steamed)—Ingredients—1 reat of sour I milk, % ee of warm water, I cupful of molasses, 1% teaspoonful of soda, 114 cupfuls of Indian meal, % cupful of flour. Steam three hours and bake one-half hour. It may seem thin but it will be just right when done. 469. Brown Bread Boston (Delicious and Genuine)— Ingredients-—1%4 cupfuls of yellow meal, 1 cupful of rye flour, 1 cupful of Graham flour, 1 cupful of New Orleans molasses, 2 full teaspoonfuls of baking powder and a little salt. Mix all to a consistency of a thick batter with either milk or water, pour into a buttered mold or tin pail, and steam in boiling water four hours. 470. Rye Bread —Ingredients—2 cupfuls of Indian meal, scalding water, a small cupful of white bread sponge, sugar, salt, a teaspoon- ful of soda, rye. Make the Indian meal into a thick batter with scalding water ; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon ; let it rise until it is very light; then work in with your hands as much rye as you can, but do not knead it, as that will make it hard; put it in buttered bread tins, and let it rise for about fifteen minutes; then bake it for BREAD AND CAKES, 147 an hour and a half, cooling the oven gradually for the last twenty minutes. ™N 471. Corn Bread Steamed (Canadian Recipe)—lIngredient —3 cupfuls of corn meal, boiling water, 1 cupful of flour, 2 cupfuls of sour milk, 1 cupful of molasses, 1 teaspoonful of soda, a little salt. Scald two cups of corn meal with boiling water, add another . cup of meal and remaining ingredients. Mix thoroughly, and steam three hours. ~ 472. Corn Bread (Baked)—Ingredients—% a pint of butter milk, 4 a pint of sweet milk, 1% a teaspoonful of soda, 2 eggs, 9 table- spoonfuls of sifted corn meal, lard

Cook this with the app: pantry check, scaling, and the assistant.