Corn-Meal Crust
From Every-day dishes and every-day work, 1897
This makes a good crust.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 79. The excerpt below is the record exactly as published.
Corn-Meal Crust. — Equal parts of sifted white corn-meal and flour, mixed together lightly with rather thin sweet cream
Cook this with the app: pantry check, scaling, and the assistant.