Corn Bread (New Orleans)

Ingredients

• One and one-half pints corn meal
• one-half pint flour
• one tablespoon sugar
• one teaspoon salt
• two heaping teaspoons Royal Baking Powder
• one tablespoon lard
• one and one-quarter pints milk
• two eggs

Method

1. 1

   Sift together corn meal, flour, sugar, salt and powder; rub in lard cold, add eggs (beaten) and the milk.

2. 2

   Mix into a moderately stiff batter; pour from bowl into a shallow cake-pan.

3. 3

   Bake in rather hot oven thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 2. The excerpt below is the record exactly as published.

CORN BREAD (NEW ORLEANS)— Mrs. Baldwin One and one-half pints corn meal, one-half pint flour, one table- spoon sugar, one teaspoon salt, two heaping teaspoons Royal Baking Powder, one tablespoon lard, one and one-quarter pints milk, two eggs. Sift together corn meal, flour, sugar, salt and powder; rub in lard cold, add eggs (beaten) and the milk. Mix into a moder- ately stiff batter; pour from bowl into a shallow cake-pan. Bake in rather hot oven thirty minutes. MARYLAND BISCUIT— Miss Annie Laughlin Rub one tablespoon butter and one tablespoon lard into one quart sifted flour, one teaspoon salt, milk enough to make a stiff lO BREAD dough. Use the hands in mixing dough. When the milk, flour and shortening have been thoroughly mixed, flour the bread-board, lay dough on it and beat it with rolling pin until it blisters and cracks loudly. This beating will occupy at least one half hour. When the blisters are abundant, tear off" pieces of dough as large as an egg, mold with hand in the form of a biscuit. Prick the top of each biscuit with fork and bake in moderate oven. TREMONT HOUSE ROLLS-Mrs. A. Faught Take two quarts of flour, add one teaspoon salt; make a hole in the middle and put into it one tablespoon of sugar, butter about the size of an egg, one pint of boiled milk and one teacupful of yeast. Do not stir, but put them together and knead fifteen minutes. Set in a cool place for six hours and then roll out about one-half inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls; lay in the pan so they will not touch. Set for half hour in a warm place to rise and bake in quick oven. FRENCH ROLLS— Miss Laughlin At noon scald one pint of new milk and let cool. Sift two quarts flour into which rub two tablespoons butter and then make a hole in the center. Stir a spoonful of yeast and two tablespoons sugar into your milk, then put all into the center of flour. Let it stand several hours until foaming, then mix in all the flour; cover and set away over night. In morning knead it down and set to rise again. Roll out not too thin, spread over with butter, and cut in rounds lapping one edge. Do not place the rolls near together in the pan. Let them rise about two hours, then bake in quick oven about twenty minutes. MUFFINS— Mrs. A. Fau^ht One pint new milk, one egg, one tablespoon sugar

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