Corn Bread (No. 2)
From Harper's cook book encyclopædia, 1902
Serves 2
If baked in a loaf, cut with a knife held upright.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 35. The excerpt below is the record exactly as published.
Corn Bread (No. 2). — Three eggs, one full pint of milk, one table-spoon- ful of melted butter, one table-spoon- ful of sugar, two cups of white corn meal, one cup of wheat flour, two teaspoonfuls of baking-powder, one scant teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.