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Drop Corn Cakes

Name: Drop Corn Cakes
Yield: 3 servings
Ingredients: 1 pt. cornmeal; 2 pts. boiled grits c- small hominy; 3 eggs; piece of butter size of an egg; thin with milk until you can drop them with a spoon on a pan

From The Cook County cook book, 1912

Serves 3

Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, IL.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 74. The excerpt below is the record exactly as published.

DROP CORN CAKES — 1 pt. cornmeal, 2 pts. boiled grits c- small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop themi with a spoon on a pan

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