Corn Lunu
From My mother's cook book, 1902
Sugar can be omitted for unsweetened corn bread.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.
two ounces of butter, one ounce of sugar, one teaspoonful of carbonate of soda, one-half teaspoonfu-l of cream of tartar, three gills ,of butter milk, one-half teaspoonful of salt. Put the flour into a bowl, mix through it the salt and then rub into it the butter. Put the soda and cream of tartar together upon a plate, and rub them free of lumps with the back of a spoon, after which mix them in with the flour and butter. Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing board. Knead it with a little dry flour until stiff enough to roll out, when cut- ting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little butter- milk, sprinkle them with the remaining sugar, and return them to the oven for one minute. Cool the scones upon a sieve or folded towel before serving; Note. — In using soda, care should be taken that the quantity given is not exceeded, and when a teaspoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. CORN LUNN. igj 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 rouads 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. Corn Lunu. — One teacupful of corn meal, two tea- cupfUls of wheat flour, otichalf teacupful of sugar, two \ 196 BREAD AND CAKES. ounces of butter, one-half pin.t of sweet milk, three eggs, three teaspoonfuls of baking-powder
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Cook this with the app: pantry check, scaling, and the assistant.