Dodger

Ingredients

• a quart of corn meal
• a teaspoonful of sugar
• a salt-spoonful of salt
• a piece of butter, half the size of a pea

Method

1. 1

   Scald corn meal with boiling water to form a thick paste.

2. 2

   Mold into cakes and place on a greased griddle.

3. 3

   Cook until brown, then turn over.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 31. The excerpt below is the record exactly as published.

dodgers,' and other varieties of corn-bread, baked upon the griddle, or in the oven, as convenience dictates. The pone, in the old time, was made of meal, warm water, yeast, and a little salt ; and after becoming light by fermentation, was baked,-*- a large loaf, in a Dutch oven, for five or six hours. The hoe-cake was still more simple, being corn meal mixed with warm water and a little salt, into a stifi" dough, fashioned by the hands into cakes an inch thick, and baked on a board, tilted before the fire, or, in the negro cabins, upon the hoe, which no doubt gave it the name. The dodger is a legitimate descendant of the hoe-cake, and I think deserves precedence in the corn-bread ranks. To make it, take a quart of corn meal, a teaspoon- ful of sugar, and a salt-spoonful of salt. Scald with boiling water, leaving the paste so thick that when moulded into cakes in the hand it retains its form, or if placed upon the griddle with a spoon, will remain heaped and not spread into thin cakes. Put a piece of butter, half the size of a pea

Cook this with the app: pantry check, scaling, and the assistant.