Corn Meal Yeast Bread

Name: Corn Meal Yeast Bread
Ingredients: 1 1/4 cups milk and water or water (10 ounces); 1 tablespoon fat (1/8 ounce); 2 teaspoons salt (1/8 ounce); 2/3 cup corn meal (3 1/3 ounces); 2 1/2 cups flour (9 1/3 ounces)

From War cook book, 1918

This recipe yields 1 loaf.

Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 3. The excerpt below is the record exactly as published.

CORN MEAL YEAST BREAD (1 loaf) l'j4 cups milk and water or water (10 ounces) 1 tablespoon fat (^^ ounce). 2 teaspoons salt (^ ounce). 2-3 cup corn meal (3 1-3 ounces). 2^ cups flour (9 1-3 ounces).

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