Corn Meal and Wheat Quick Bread
From Cooking with wholegrains, 1947
Presented as published in 1947. 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 Cooking with wholegrains (1947) by Ellen Orton, page 12. The excerpt below is the record exactly as published.
Corn Meal and Wheat Quick Bread 3¢ CUP CORN MEAL 84 TEASPOON SALT 24 CUP WHEAT FLOUR 4 TABLESPOONS BROWN SUGAR I TEASPOON CREAM OF TARTAR 4 TABLESPOONS SHORTENING 4 TEASPOON SODA I EGG BEATEN I CUP MILK
Cook this with the app: pantry check, scaling, and the assistant.