Corn Bread
From The Landmarks club cook book, 1903
Serves 3
Recipe by Mrs. Kinread.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 126. The excerpt below is the record exactly as published.
CORN BREAD. flake one and a half teacups of sifted meal (the yellow is the best) . Add salt and a large tablespoonful of lard. Pour over this a cupful of boiling water, stirring the meal so that all should have some of the water. Sour milk with an even tea- spoonful of soda (more or less, according to the milk) dis- solved in boiling- water is added to the scalded meal until the consistency of mush. Beat the whites and yolks of two eggs separately; mix together and beat again. Add them to the 216 landmarks club cook book. batter, which should now be not quite so thin as hot cake bat- ter. Pour into a pan shrieking hot, with plenty of grease; bake twenty or thirty minutes; cut in squares and serve, very hot. Mrs. Williamson Dunn CORN BREAD. One pint sour milk, one pint corn meal, scant half pint flour, one tablespoonful sugar, one teaspoonful salt. Mix the above to stand over night. In the morning add two eggs, one table- spoonful melted butter; soda, one and a half even teaspoonfuls
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