Corn Pone
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 1. The excerpt below is the record exactly as published.
ne cup of cooked fine hom- iny, or rice, if preferred, one cup of milk, two eggs well . beaten, one spoonful sugar and one spoonful of salt. Bake -in oven until thoroughly well done. Serve hot. ' No. 2—Scald one cup white cornmeal, mix with enough wa er to form a thick batter, salt to taste and bake in a, slow. oven in Johnny cake style. Serve hot. HOE CAKE—Mix cornmeal with water or milk, adding CORN PONE
Cook this with the app: pantry check, scaling, and the assistant.