Corn Dodgers
From Virginia Cookery-book, 1884
Serves 4
Practice and guess-work might be stated as properly belonging to this recipe.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 15. The excerpt below is the record exactly as published.
corn dodgers?" After many disappointments a plate of small corn-pones was produced at some 20 VIUQINIA COOKEUY-BOOK. mix up into dough, with cold water and salt in proportion to the quantity made up. Make up with the hand into long, oval-shaped cakes, and put in a pan to bake. The crust should be brown, and is very sweet. Practice and guess-work might be stated as properly belonging to this recipe, as the real Virginia "aunties" who make it unerringly to perfection are never known to measure. A beginner may safely venture upon the quan- tities given below : Meal 1 qt. | Water 1 teacupful. | Salt 1 teaspoonful.
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Cook this with the app: pantry check, scaling, and the assistant.