Hoe Cake

Ingredients

• 4 cups white cornmeal
• 1 teaspoon salt
• make it to a stiff batter with hot water

Method

1. 1

   Mix cornmeal and salt, add hot water to make a stiff batter.

2. 2

   Moisten hands and form into thin cakes.

3. 3

   Bake on a griddle or oak board over an open fire.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 216. The excerpt below is the record exactly as published.

HOE CAKE. — Into a mixing=bowl put 4 cups white cornmeal and one teaspoon salt; make it to a stiff batter with hot water, stir- ring it all the time. Have a pan of cold water ready, moisten the hands, and then with the hands press a tablespoon of the batter into a round, thin cake. Bake on a griddle over the fire, or on an oak board before an open fire, thoroughly baking first one side and then the other. Pull apart when done, butter, and serve hot. BAKED BUCKWHEAT CAKES — Mix in the mixing=bowl | cup buckwheat flour, 1 cup white flour, and 1 heaping teaspoon bak- ing powder; add -J cup light brown sugar, 1 egg well beaten, and 8 tablespoons melted butter or lard; mix all together well, and add enough sweet milk to make a batter that will pour and spread slowly, but not as thin as for griddle cakes; hake in a deep tin in a rather hot oven, allowing plenty of room for it to rise. Eat hot with butter. Try this once and you will be surprised at its quality. By using corn- meal instead of the buckwheat a fine corn cake is made. CORN DODGERS — Into a mixing-bowl put 1 pint white corn- meal; scald by adding just enough boiling water to moisten the meal, stirring it all the time; work in 1 tablespoon butter or lard, and when cool add 1 well^beaten egg, 1 teaspoon salt

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