Corn Dodgers
From War cook book, 1918
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.
CORN DODGERS. 2 cups corn meal 1 teaspoon salt 2 teaspoons fat 194 cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.