Corn Bread Made with Ko-nut
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.
CORN BREAD MADE WITH KO-NUT. One quart of sifted yellow or white meal, three cupfuls of buttermilk, one teaspoonful of soda, one-half cupful of molasses, one egg, three tea- spoonfuls of Ko-nut, one tablespoonful of flour and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.