Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Corn Pone
From Twentieth century home cook book, 1905
Serves 3
A hearty dish.
A modern interpretation · AI-generated from the original record
Ingredients
- five teacupfuls of corn-meal
- two of Graham flour
- one of New Orleans molasses
- two teaspoonfuls of soda
- one quart of buttermilk
Method
Mix all ingredients thoroughly and put in a buttered tin or porcelain kettle.
Fasten the top securely and submerge in boiling water.
Boil hard for six hours, then slip it from the kettle to a pan and bake slowly for two hours.
Nutrition per serving
737Calories
15 gProtein
144 gCarbs
12 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Corn Pone. — Mix thoroughly five teacupfuls of corn-meal, two of Graham flour, one of New Orleans molasses, and two teaspoonfuls of soda with one quart of butter- milk. Put in a tin or porcelain kettle, buttered, and flaring at the top; fasten the 22 TWENTIETH CENTURY HOME COOK BOOK. top securely, plunge into another kettle so it is submerged, till with boiling water and boil hard for six hours ; then slip it from the kettle to a pan and bake slowly for two hours. Corn Dodger. — Take a scant quart of meal, one teaspoonful of soda, half as much salt, and a j^int of buttermilk ; mix well and bake in a moderately heated oven. Western Corn Bread. — Take one pint of meal, pour boiling water on it, and stir until it is about as thick as griddle-cakes. Add one small tablespoonful of salt, about three-fourths of a cup of brown sugar or molases ; then stir in wheat flour until it is quite stiff. When cool enough, add one- half cup of lively yeast. Put it in a warm place to rise, and when light mould it into a COBN-CAKE PANS. loaf with flour, mixing as soft as possible; when light so it fills the basin, bake in a moderate oven two hours. Buttermilk Bread. — Take one quart of buttermilk
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