Egg Bread

Ingredients

• two cups of corn meal
• three cups of buttermilk
• one tablespoon of lard
• one teaspoon of soda
• one teaspoon of salt
• one egg

Method

1. 1

   Mix all ingredients and eat hot with fresh buttermilk.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.

|WO cups of corn meal, one cup of wheat flour, one cup of either rye or graham, one-half cup of New Orleans molasses, one pint of sour milk, two scant teaspoons of soda; salt. Boil in mold three hours. Serve hot. AND HOW TO COOK THEM. 81 GRAHAM GEMS. BY MRS. W. H. H. MILLER. (Wife of the Attorney-General of the United States.) e|^|KE quart of flour; rub into this lard about MffiSM ^ne s'ze °'" an ordinary egg; two heaping ta- ^lliigr blespoons of brown sugar, two heaping tea- spoonfuls of baking powder ; wet up with water till it cleans from the spoon. Bake in a dripping-pan well greased, dropping them in a spoonful at a time a little way apart. Bake in a moderate oven about fifteen or twenty minutes. The same batter in a gem- pan is not nearly so good. 62 STATESMEN'S DISHES; BREAD. BY MBS. JAS. F. WILSON. (Wife of Senator from Iowa.) |AKE one gallon of sour milk; scald until whey separates from curd; then strain U through colander and set away to cool ; when cool enough stir in flour until stiff; then put in one- half cup yeast and let rise over night. In the morn- ing stir in one small teaspoonful soda dissolved in water; then stir in one tablespoonful of lard and two of sugar. Mix very stiff; then let it rise one-half hour and knead down in pan. When it rises again make into six loaves. (h^HF^JU^ AND HOW TO COOK THEM. 83 CORN PONE. BY MRS. J. K. JONES. (Wife of Senator from Arkansas.) :jNTO one quart of meal put one teaspoonful soda and sift well. Break into this two eggs and salt to taste. Mix all with clabbered milk, beating- it well. Pour into a hot pan greased with good, sweet hog's lard. Bake in a hot oven, much hotter than needed for flour bread. Serve when browned. Baking powder and sweet milk can be substituted for clabber and soda. *crxrct . «/(• I/^z*J2j& B4 STATESMEN'S DISHES; CORN MUFFINS. BY UBS. CHAS. F. M ANDERSON. (Wife of Senator from Nebraska.) pNE-HALF cup (small measure) Indian meal, one-half cup (large measure) flour, one cup milk, pinch of sugar, pinch of salt, heaping teaspoon baking powder, two eggs, butter size of walnut. First beat well together yolks of eggs, butter, sugar and salt ; then add milk, little at a time, beat- ing well; then corn meal; then llour with baking powder sifted in ; last stir into mixture whites of eggs, beaten stiff. Put into gem-pans smoking hot and bake in rather a hot oven. /£, &f Tz^a^t^ AND HOW TO COOK THEM. 85 EGG BREAD. BY MBS. WM. B. BATE. (Wife of Senator from Tennessee.) £WO cups of corn meal, three cups of butter- milk, one tablespoon of lard, one teaspoon of is?£!£^t> soda, one teaspoon of salt, one egg

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