Corn Dodgers
From The Institute cook book, 1913
Serves 2
These crisp biscuits are good served hot with butter or gravy.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 200. The excerpt below is the record exactly as published.
CORN DODGERS (Makes 14 biscuits) 2 cups commeal 2 teaspoons fat 1 teaspoon salt 1% cups boiling water Pour the boiling water over the other materials. Beat well. When cool form into thin cakes and bake }4 hour in a hot oven. These crisp biscuits are good served hot with butter or gravy. "FIFTY-FIFTY" BISCUITS 2 cups cornmeal
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