Corn Dodg-ers
From Every-day dishes and every-day work, 1897
Baking may be finished in the oven after the first turning.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 29. The excerpt below is the record exactly as published.
one cupful of best granulated corn-meal. Beat the batter thoroughly ; stir in lightly the whites of the eggs, beaten to a stiff froth ;' turn into heated irons, and bake. Corn Dodg-ers.— Scald one cupful of best granulated corn- meal, into which a tablespoonful of sugar has been sifted, with one cup of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.