Cornmeal Bread
From The Institute cook book, 1913
Serves 2
If a softer bread is desired, the cornmeal, salt and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 201. The excerpt below is the record exactly as published.
CORNMEAL BREAD 11/2 cups commeal 2 cups milk 4 teaspoons baking powder 1 egg (omitted if desired) 1 teaspoon salt 1 tablespoon melted fat 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.