Egg Bread or Corn Pone
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 96. The excerpt below is the record exactly as published.
EGG BREAD OR CORN PONE. One-half cup of corn meal, one cup of flour, one egg, one tablespoonful of butter, one scant teaspoonful of cream of tartar, one-half teaspoonful of soda (sifted with the flour), one teaspoonful of salt and one cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.