Corn Bread Batter Bread
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
- 1 cup of boiled rice
- 1 pint of sifted meal
- 2 well-beaten eggs
- A little salt
- Small piece of melted butter or lard
- 1 teaspoon baking-powder
- Sweet milk to make a rather thin batter
Method
Pour in a well-greased earthen baking dish and bake a half hour or more in a hot oven.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
CORN BREAD BATTER BREAD Mrs, Cyrus McCormick 1 cup of boiled rice, 1 pint of sifted meal, 2 well-beaten eggs, A little salt, Small piece of melted butter or lard, 1 teaspoon baking-powder. Sweet milk to make a rather thin batter
Cook this with the app: pantry check, scaling, and the assistant.