Espetanga Corn Bread

Ingredients

• Boil three sweet potatoes of the common size
• a large spoonful of butter
• a teaspoonful of salt
• an egg
• three-quarters of a pint of corn flour
• three gills of milk

Method

1. 1

   Mash the potatoes with butter, mix in salt and egg, then add corn flour and milk gradually.

2. 2

   Bake in a greased skillet over hot coals with a cover for about a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.

a teaspoonful of salt. Beat all well together, and drop on tin sheets, to be baked in a stove. VIMOINLA. COOKERY-BOOK. 29 Poet Royal Corn Cakbs. (From a Booth Carolina Lady.) One pint of fine corn meal, four table - spoonfuls of wheat flour, one quart of milk, three eggs, a teaspoonf ul of salt. Mix the meal and flour smoothly and gradually with the milk ; beat the eggs very light, and add them. Bake on a griddle, and serve hot. Nun's Puffs. (From a South Carolina Lady.) Two eggs, one table-spoonful of butter, one teacup of milk, one table-spoonful of lively yeast, one pint of wheat flour, and one teaspoonf ul of salt. Beat the eggs well and add the other ingredients. The consistency of the mixt- ure ought to be that of very soft bread-dough, so that it may be mixed with a spoon. A table - spoonful of sugar, if desired, may be added to the other ingredients. Bake in cups or small pans, in a moderate oven, about three-quarters of an hour. Corn Muffins. To three pints of com meal add a pint of blood-warm water, a teacupf ul of baker's yeast, and a teaspoonf ul of salt. Mix all well together, and bake in rings. To be mixed at night, for use the next morning ; and in the morning for evening use. Corn Muffins (Quickly Made). One pint of com meal sifted, one egg, and one pint of sweet milk, with a teaspoonful of butter and half a tea- spoonful of salt. Mix quickly, and bake in patty-pans or muffin-hoops. The whole process will not take more than twenty minutes. 80 VmOINIA COOKERY-BOOK. The same batter dropped from a spoon into cakes of oval shape, and baked in a stove-pan, makes what is fa- miliarly known in Virginia as a "scratch-back." They are nice little com cakes, can be made in a hurry, and serve well for a change. Hoe Cakb. Three spoonfuls of small hominy or grits, two of rice flour, a teaspoonf ul of butter, and milk sufficient to make the mixture into a thin batter (half a pint would be about the proper thing) ; a salt-spoonful of salt. Bake on a hoe or hot griddle. Alabama Rice Bread. One pint of rice boiled soft, six eggs beaten light, one pint of milk, half a pint of corn meal, a table-spoonful of butter, and a teaspoonful of salt. Rub the ingredients well together, and bake in small tins or muffin-rings. ESPBTANGA COEN BbBAD. Boil three sweet potatoes of the common size (four, if not very sweet), and mash them up with a large spoonful of butter ; to this add a teaspoonful of salt and an eg^. When these have been well mixed put in three-quarters of a pint of corn flour, and beat the whole together, adding by degrees three gills of milk

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