Cream Batter Bread

Name: Cream Batter Bread
Ingredients: One pint corn meal; one pint hot water; one-half teaspoonful salt; a heaping tablespoonful butter; three well-beaten eggs; one quart sour milk; one teaspoonful soda

From Durham cook book ..., 1921

Recipe from Mrs. H. E. Seeman.

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 38. The excerpt below is the record exactly as published.

CREAM BATTER BREAD. One pint corn meal; pour over it one pint hot water, add one-half teaspoonful salt, a heaping tablespoonful butter. Stir Avell and then add three well-beaten eggs and one quart sour milk with one tea- spoonful soda dissolved in it. Bake in a deep pan and serve hot with plenty of butter. — Mrs. H. E. Seem an. CORN FRITTERS. One egg, one cup milk, one cup corn, two teaspoonfuls Royal Baking Powder, tAvo cups flour. If sour milk is used, add one leA^el teaspoonful soda

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