Corn Bread (Seventy Years Old)

Ingredients

• One large cup corn meal
• one small cup flour
• one-half cup sugar
• two eggs
• two teaspoons baking powder
• three tablespoons butter
• one teaspoon salt

Method

1. 1

   Add milk to make a thin batter; mix like cake and bake in a biscuit tin.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 66. The excerpt below is the record exactly as published.

one teaspoon salt, one teaspoon mustard, one teaspoon sugar, one cup sweet milk, one-half cup vinegar, two eggs; boil thick. One cup chopped peanuts, one hard-boiled mashed egg. Mix peanuts w'-.h dressing and spread on thin slices of brown bread, with lettuceleaf between. NO. 5. BREAKFAST GEMS. Ada C. Whit- man, 3131 Baldwin street, Los Angeles— One egg, two tablespoons melted butter, one cup sweet milk, two tablespoons sugar, two cups flour, one teaspoon cream tartar, one-half tea- spoon soda; bake fifteen minutes. 40 COOKING AND OTHER RECIPES. NO. 6. CORN BREAD. Mrs. N. S. Ailing, Lamanda Park, Cal.— One and one-half cup yellow corn meal, one and one-half cup flour, one-half cup white sugar, one-half teaspoon salt, three teaspoons baking powder; sift into a large bowl and pour over it one pint sweet milk, butter size of small egg, melted soft; stir in one well-beaten egg at the last. Put in a well-greased biscuit pan and bake forty minutes in a good heated oven, being careful not to burn. To be eaten while hot, with but- ter, or with sweet cream and sugar. NO. 7. CORN BREAD. (A recipe seventy years old.) Mrs. R. A. Mostert, Box 92, Holly- wood, Cal.— One large cup corn meal, one small cup flour, one-half cup sugar, two eggs, two teaspoons baking powder, three tablespoons butter

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