Corn Bread

Ingredients

• One-half pint of buttermilk
• one-half pint of sweet milk
• one-half teaspoon of soda
• beat two eggs, whites and yolks together
• about nine tablespoons of sifted corn meal
• a piece of lard the size of an egg

Method

1. 1

   Pour the milk into the eggs, then thicken with corn meal.

2. 2

   Put the pan on the stove with lard; when melted, pour it in the batter; this lard will grease the pan to bake in; add a teaspoon of salt.

As published

This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.

One-half pint of buttermilk, one-half pint of sweet milk; sweeten the sour milk with one-half teaspoon of soda; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine table- spoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg

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