Corn Crusts
From The art of cookery, 1899
Serves 1
If the dough is too stiff, thin it with more milk or water.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 96. The excerpt below is the record exactly as published.
Corn Crusts. — One cup of granulated meal, three fourths of a cup of boiling water, half a cup of cold sweet milk, one heaping teaspoon of sugar, one level teaspoon of salt, one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.