Corn Lunn

Ingredients

• One teacupful of corn meal
• two teacupfuls of wheat flour
• one-half teacupful of sugar
• two ounces of butter
• one-half pint of sweet milk
• three eggs
• three teaspoonfuls of baking-powder

Method

1. 1

   Mix flour, corn meal, and sugar, then add baking powder.

2. 2

   Melt butter and mix with the dry ingredients and milk to form a batter.

3. 3

   Beat eggs and stir in.

4. 4

   Pour into a greased pan and bake in a quick oven for 20 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 86. The excerpt below is the record exactly as published.

CORN LUNN. 195 Folded Rolls. — One pint of milk, two ounces of butter, two medium sized potatoes, one-half teacupful of brewers yeast, one tablespoonful of sugar, one teaspoon- ful of salt, two pounds of flour.' Bring the milk first to a tepid degree of heat, add to it the butter, and when the butter has melted, pour all into a mixing bowl, and add to these the potatoes which must have been boiled and finely mashed. Mix in the salt and sugar, and thicken all with half of the flour. Cover the bowl with a cloth, and set it in a warm place to rise through the night. When light knead the batter to a dough with the remainder of the flour, and let it rise the second time, the length of time required for this depending upon the quality of the yeast, heat, etc., but should not exceed an hour. When light, place the dough upon a board, roll it out to about an inch in thickness, and cut this into rounds with a large sized biscuit cutter. Have ready now in a saucer a little melted butter, and brush over one-half of the roll with this, folding the other half over upon it. When this is done, arrange the rolls upon a slightly floured baking tin, set them to rise for the third time, and when this is done, place the tin into a quick oven and let the rolls bake therein for ten minutes. Serve hot Note. — In preparing all yeast and risen breads, care should be taken that the process of rising is not retarded by a chill, nor unduly accelerated by excessive heat, as the one will produce hard, heavy bread, and the other sour, hollow loaves. Com Iiiinxu — One teacupful of com meal, two tea- cupfuls of wheat flour, one-half teacupful of sugar, two 196 BREAD AND CAKES. ounces of butter, one-half pint of sweet milk, three eggs, three teaspoonfuls of baking-powder

Cook this with the app: pantry check, scaling, and the assistant.