Corn Bread (Best yet)
From The Times cook book, no. 2, 1905
Serves 10
Highly recommended by club members.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 69. The excerpt below is the record exactly as published.
CORN BREAD. (Best yet.) Mrs. J. S. McLean, 334 West Seventeenth street.— One cup New Orleans molasses, one cup sour milk, mix well with one teaspoon salaratus; add one cup suet chopped fins, one cup En- glish walnuts, chopped fine; one cup Sultana raisins, one cup yellow corn meal and one and one-fourth cups white flour, in which has been sifted one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.