vegetarianpescatariansoy-freefish-freeshellfish-free
Egg Corn-Bread
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can be served hot or cold.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.
GG CORN-BREAD. Chop a quarter of a pound of butter with one quart of Indian meal, add a heaping teaspoonful of salt, and the yolks of four eggs, and stir in gradually a quart of cold milk
Cook this with the app: pantry check, scaling, and the assistant.