Corn Bread

Ingredients

• Two CUPS of sifted meal
• half a cup of flour
• two cups of sour milk
• two well-beaten eggs
• half a cup of molasses or sugar
• a teaspoonful of salt
• two tablespoonfuls of melted butter

Method

1. 1

   Mix meal and flour with milk, then add butter, molasses, salt, and beaten eggs.

2. 2

   Dissolve baking soda in milk, beat thoroughly, and bake for nearly an hour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 156. The excerpt below is the record exactly as published.

CORN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one-half cup of molasses, two teaspoonfuls salt, one teacup yeast, make it as stiff as can be stirred with a spoon, mixing with warm water and let rise all night. In the morning add a level teaspoonful of soda dissolved in a little water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. This is similar to the “Rye and Injun” of our grandmothers’ days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid, to bake all night. 234 BREAD. FRENCH BREAD. Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour. When this dough is risen, make into two large rolls and bake as any bread. Cut across the top diagonal gashes just before putting into the oven. TWIST BREAD. Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste- board or table, roll each piece under your hands to twelve inches lengl;h, making it smaller in circumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, join one end of each of the other two to it, and braid them together the length of the rolls and join the ends by pressing them together; dip a brush in milk and pass it over the top of the loaf; after ten minutes or so, set it in a quick oven and bake for nearly an hour. NEW ENGLAND CORN CAKE. One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter. Scald the milk and gradually pour it on the meal; when cool add the butter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes. GERMAN BREAD. One pint of milk well boiled, one teacupful of sugar, two tablespoonfuis of nice lard or butter, two-thirds of a teacupful of baker’s yeast. Make a rising with the milk and yeast; when light, mix in the sugar and shorten- ing, with flour enough to make as soft a dough as can be handled. Flour the paste-board well, roll out about one-half inch thick; put this quantity into two large pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and sift over the whole one table- spoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when perfectly light, bake in a quick oven fifteen or twenty minutes. BREAD. 235 CORN BREAD. Two CUPS of sifted meal, half a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup of molasses or sugar

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