Corn Bread No. 1

Ingredients

• One quart of buttermilk
• a teacupful of flour
• four eggs
• a tablespoonful of butter
• a teaspoonful of soda
• a teaspoonful of salt
• Indian meal to the consistence of sponge cake

Method

1. 1

   Stir the buttermilk gradually into the flour, beating well; melt the butter and stir it in, add a teaspoonful of salt, beat the eggs and stir them in, then stir in the corn meal, and last the soda.

2. 2

   Bake in square tins.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 77. The excerpt below is the record exactly as published.

Com Bread, No. 1. One quart of buttermilk, a teacupful of flour* four eggs, a tablespoonful of butter, and a teaspoonful of soda, dissolved in a tablespoonful of hot water, and Indian meal to the consistence of sponge cake. Stir the buttermilk gradually into the flour, beating well ; melt the butter and stir it in, add a teaspoonftd of salt, beat the eggs and stir them in, then stir in the oora meal, and last the soda. Bake in square tins. Com Bread, He. 2. One pint of Indian meal, half as much wheat flour, a table- spoonM of butter, a teaspoonliil of sugar, half a teaspoonful of soda, one of cream of tartar, a pint of milk, two eggs beaten light; stir all well together as above; bake in square tins half an hour. Com Bread, No. 8. One quart of buttermilk, four heaping tablespoonsiul of wheat flour, four eggs, a tablespoonful of butter, Indian meal sufficient BREAD, CAKES, Se. 165 to make it the consistence of sponge cake, one teaspoonfnl of soda; stir the buttermilk gradually into the flour, beating it well, add a teaspoonful of salt

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