Cornmeal Cakes
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.
CORNMEAL CAKES. To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda
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