vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Cake
From The national course in home economics, 1917
Serves 1
Delicious.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 285. The excerpt below is the record exactly as published.
e table- spoonful of sugar, and pour on boiling water enough to wet it; then make into small, flat cakes about one inch thick, and fry fifteen or twenty min- utes in boiling fat. To be eaten very hoi. Fine. John Smith. CORN CAKE. Three teacupfuls of corn-meal, a generous pinch of salt, one table- spoonful of sugar, one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.