Corn Cake

Ingredients

• Two cups of sour milk
• 2 table-spoonfuls of molasses or brown sugar
• 1 egg
• 1 tea-spoonful of saleratus
• one-half tea-spoonful of ginger
• one and one-half cups corn meal
• one and one-half cups of sifted flour

Method

1. 1

   Mix ingredients and bake in a quick oven.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 100. The excerpt below is the record exactly as published.

tea-spoonful of saleratus, i cup of flour and a little salt. They are baked in irons as other gems and muffins are. If on first trial you find them soft and sticky add a little more flour, as some flour thickens more than other. 294 DOMESTIC GUIDE. GRAHAM BREAKFAST ROLLS. Two pounds potatoes, boiled and pressed through a colander, i pint of water, one-half a cup of sugar, one-half a tea-spoonful of salt, one-half a cup of yeast. Mix into a stiff dough and let rise over night. In the morning mould into small cakes, and when light, bake in a moderate oven. BOSTON BROWN BREAD. One quart of rye meal (not flour), 2 quarts corn meal, two-thirds of a cup of molasses, into which beat a teaspoonful of soda, add a tea-spoonful of salt, and mix quite soft with boiling water, and bake. NO. 2. Two cups of Indian meal, 3 of graham flour, i table-spoonful of soda, one-half cup of Orleans mo- lasses, a little salt, sour milk enough to make a stiff batter. Steam three and one-half hours m a pudding bucket, then put it in an oven to brown. CORN CAKE. Two cups of sour milk, 2 table-spoonfuls of molasses or brown sugar, i egg, i tea-spoonful of saleratus, salt, one-half tea-spoonful of ginger, one and one-half cups corn meal, and one and one-half cups of sifted flour

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