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Corn Gems
From The century cook book, 1894
Serves 12
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.
Corn Gems. Take two cupfuls of cornmeal, two of flour, two of sweet milk, one-half cupful of butter, one-half cupful of sugar, two eggs, and three teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.