Cornbread, Rice
From Jane Hamilton's recipes, 1909
Cornbread takes longer to bake than flour bread.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 24. The excerpt below is the record exactly as published.
CORNBREAD, RICE. Boil eight ounces of rice and let it get cold. Take six eggs, all the rice, a quart of meal, a little salt, one and a half pint of milk
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