Corn Bread
From The Times cook book, no. 2, 1905
Serves 3
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. Mrs. M. A. Collins, Ontario, Cal. — Two cups sour milk, two cups corn meal, two cups bread crumbs, one-half cup sugar, one teaspoon soda, one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.