Corn Cake
From The home science cook book, 1902
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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 18. The excerpt below is the record exactly as published.
Corn Cake. Sift together three-quarters cup each of corn-meal and flour, one-half teaspoon each of salt and soda, and one tablespoon of sugar. Mix with one beaten egg and one cup thick sour milk. Bake about thirty min- utes in one pan, or less time in muffin pans. Corn Dodgers. Scald corn-meal with an equal bulk of boiling water, salt slightly, and spread in a thin layer in a \vell- buttered shallow pan. Put bits of butter on top, and bake for half an hour or more. Scalded Corn Cake. Scald one cup of corn-meal with one cup of boiling milk or water, spread one tablespoon of melted butter over the top, and leave over night. Then mix with one tablespoon of sugar, two beaten eggs, three- Quick Doughs. 39 fourths cup of thick sour milk, and sift in one cup of flour with one-half teaspoon of salt and one-half tea- spoon of soda. Bake in muffin pans or in a thin sheet for half an hour. Southern Corn Bread. Mix one and three-fourths cups of white corn-meal, one-half teaspoon of soda
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