Egg Bread

Ingredients

• Four large tablespoons of sifted corn meal
• a lump of sweet lard or butter the size of an egg
• four eggs
• one coffee cup of sweet milk

Method

1. 1

   Pour over this enough boiling water to moisten it and beat until it is cool.

2. 2

   Add four large tablespoons of cooked hot fine hominy and beat well.

3. 3

   Then add a lump of sweet lard or butter (lard is preferable if very sweet) and salt, and four eggs well beaten.

4. 4

   Last add one coffee cup of sweet milk and stir well.

5. 5

   Bake quick in a hot oven in two buttered tins, and serve in the tins, as it should be so much like custard that it cannot be taken out.

6. 6

   Eat with plenty of sweet butter.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 126. The excerpt below is the record exactly as published.

EGG BREAD. Four large tablespoons of sifted corn meal. Pour over this enough boiling water to moisten it and beat until it is cool. Add four large tablespoons of cooked hot fine hominy and beat well. Then add a lump of sweet lard or butter (lard is preferable if very sweet) the size of an egg, and salt, and four eggs well beaten. Last add one coffee cup of sweet milk

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