Hoe Cake

Ingredients

• i c white cornmeal
• 5^ t salt
• i t sugar
• i c boiling milk or water
• ^ t butter

Method

1. 1

   Mix and sift cornmeal, salt, and sugar; pour on gradually boiling milk or water.

2. 2

   If too thin, add more cornmeal.

3. 3

   Grease the griddle with salt pork, drop the mixture on with a large spoon, pat out until about 0.5 inch thick, cook slowly, and when browned, put butter on top and turn over.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 162. The excerpt below is the record exactly as published.

HOE CAKE COFFEE MAY MENUS 295 Coddled Apples Wash, core, but do not pare 4 tart red apples. Make a syrup of 2 c water and i c sugar, place the apples in it, and cook covered, until they are tender but have still re- tained their shape. Remove from the syrup, boil the latter until thick, pour around each apple and serve. Oatmeal Timbale Pour leftover oatmeal into wet timbale or custard cups. When cold turn out, scoop out the centers and fill with chopped meat. Place in the oven until thoroughly hot and browned on top. Cover with i c Medium White Sauce (2 T flour), and serve. Hoe Cake Mix and sift i c white cornmeal, 5^ t salt, i t sugar ; pour on gradually i c boiling milk or water. If too thin add more cornmeal, but make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, and drop the mixture on with a large spoon. Pat the cakes out until about 3^ inch thick, cook them slowly and when browned put ^ t butter

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