Corn Bread No. 2

Ingredients

• One pint of Indian meal
• half as much wheat flour
• a tablespoonful of butter
• a teaspoonful of sugar
• half a teaspoonful of soda
• one of cream of tartar
• a pint of milk
• two eggs beaten light

Method

1. 1

   Stir all well together as above; bake in square tins half an hour.

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 76. The excerpt below is the record exactly as published.

a pint of milk, a piece of butter the aiie of an egg, two teaspoonsful of cream of tartar and one of soda; sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in. When the milk is cool, but not cold, stir in the flour, add two beaten ^^gs^ stir in the milk and soda last; butter muffin-ringSi fill them half Aill and bake on a griddle. Sally Lunn« Vo. L Three ^gs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsftd of home- made yeast (more, if it is baker's), a tablespoon heaping fnll of sugar, flour enough to form a stiff batter, and a little salt. Warm the butter and milk together. When milk-warm, add the yeast, then the yolks of the eggs, then the flour, and last the whites ; mix well together, and let it stand to rise four or five hours; then beat it up, pour it into the pan or Turk's head, and bake three-quarters of an hour. Serve hot. Bally Lunn« Vo. 2. A quarter of a pound of butter, one quart of milk, three tablespoons ev3n fall of sugar, half a teacup of yeast, the yolks of three eggs, imd flour enough to make a stiff batter ; then the whites of the eggg beaten very light; when light, which will be in four or flve hours, beat it up, put in buttered pans, and let It rise three-auarters of an hour more. r BREAD, CAKES, de. 16S * Sally Lunn, Ho. 8. One pint of milk, three eggs beaten separately, one table- spoonfed of sugar, a teaspoonful of salt and three pints of flour, half a teaoup of yeast, a piece of butter the siie of an egg, warmed in the milk ; mix all together in the morning, if it m wanted for tea ; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour. Sally Lunn without Teast One quart of flour, half a pint of milk, two eggs beaten lights a piece of butter the size of an egg, a tablespoonful of sugar, a teaspoonful of soda and two of cream of tartar ; beat the eggs, add the milk, soflen the butter and stir in it, then the sugar, then the flour with the cream of tartar in it dry ; then beat alt well together, and add the soda dissolved in a teaspoonful of warm water ; pour into pans, bake twenty minutes. * Very fine Waffles, No. 1. One quart of sour cream, a pint of sweet cream, six eggs beaten light, a little salt, two quarts of flour and a large teaspoon even full of soda, rolled fine and dissolved in a tablespoonful of hot water. Beat the eggs and stir in them the cream and flour alternately ; beat well ; then add the soda, stir hard, and bake in waffle-irons. * Waffles, Ho. 2. Three pints of sour cream, seven eggs beaten separately, a tea- spoonful of soda and a little salt; stir flour which has been sifted into the yolks of the eggs, alternately with the cream, until all the cream is in the mixture ; add the salt, make them a little thicker than they are to be when baked, to allow for the whites, which are to be stirred in just before they are baked ; then add the soda dissolved in a spoonful of hot water. Bake in waffle-irons. Serve with cinnamon and sugar in a separate dish Waffles, No. 3. One quart of flour, a pint of sour milk, butter the size of aa aggi a little salt and a teaspoonful of soda. Rub the butter into 164 COOKER T FROM BXPERIENCR the flour wiUi the salt in it, and mix into a batter with the milk j add the soda dissolved in a little hot water, and bake in shallow tins. * WaiKes with Teast, Ho. 4. One pound of flour, a quarter of a pound of butter, one quart of milk, four eggs, and a teacup of yeast; warm the milk and butter together ) add, when cool, the eggs beaten very light sepa- rately and then together, alternately with the flour ; beat it until perfectly smooth, then put in the yeast and let it rise five or six hours. Bake in waffle-irons. * Rice Waffles. Pick and wash half a teacup of rice, boil ui^til very soft, drain off the water, mash the rice, add two tablespoonsful of butter. When cool, add three eggs beaten light, and three-quarters of a pound of flour ; mix with a pint of milk ; bake in waffle-iron. 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

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