Dinner Corn Bread
From Raleigh recipe book, 1925
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 5. The excerpt below is the record exactly as published.
1 teaspoon Royal Baking powder Butter size of an egg 1 light teaspoon salt Mrs. Alfred Williams. DINNER CORN BREAD 7 tablespoons meal 1 egg Yo pint sweet milk , 1 large tablespoon melted lard 1 teaspoon Royal Baking i^ teaspoon salt Powder . . Mix meal and milk and beat well, add egg, etc., and lastly baking powder. Bake quickly in biscuit pan and cut in squares or bake in bread stick pans. Mrs. O. Steadmaj^ Thompson. (GRANDMA'S EGG BREAD (Old Fashion) 1 quart milk 1 teaspoon salt
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