Corn Cakes

Ingredients

• Three even cupfuls of white Indian meal
• two cups of sour or buttermilk
• one heaping teaspoonful of lard
• one tablespoonful of sugar
• two tablespoonfuls of flour
• one teaspoonful of soda
• three eggs well beaten
• cup of boiling water

Method

1. 1

   Sift meal, flour, salt, and soda together three times into a bowl; mix sugar and lard in the boiling water, add the milk; make a hole in the meal and flour and pour this in, stirring down quickly.

2. 2

   Now add the beaten eggs and whip upward until you have a smooth, light batter.

3. 3

   Bake in greased patepans at once.

4. 4

   Eat hot.

As published

This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.

Corn Cakes. Three even cupfuls of white Indian meal, two cups of sour or buttermilk, one heaping teaspoonful of lard, one tablespoonful of sugar, two tablespoonfuls of flour, one teaspoonful of soda, three eggs well beaten, cup of boiling water

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