Corn Cake
From The New York receipt book, 1882
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 2. The excerpt below is the record exactly as published.
Corn Cake.— Three eggs whipped light, yolks and whites separately , two cues sour milk or buttermilk, three’ spoonfuls melted butter, one teaspoonfui of ^soda dissolved in boiling water, one tablespoonful white sugar, one small teaspoonfui oflalt Cornfneal enough to make a rather thin batter
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