Indian Bannock

Ingredients

• 1 cup boiling milk
• 1/2 pint cornmeal
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 eggs, beaten separately

Method

1. 1

   Mix ingredients and bake in a very hot oven in a shallow earthen dish.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 214. The excerpt below is the record exactly as published.

1 teaspoon sugar, . and pour on boiling water to scald thoroughly; work into a soft dough, roll out | inch thick, cut into diamonds with a sharp knife, and bake 30 minutes in a quick oven, or till crisp. JOHNNY CAKE, PONES, ETC. JOHNNY CAKE. Time to Bake, 20 to 30 minutes. Use 1 cup sour milk, 3 tablesjooons molasses, 1 egg, -J teaspoon soda; add cornmeal sufficient to make a thin batter. POTATO JOHNNY CAKE.— To 2 cups finely mashed potatoes add 2 cups flour in which has been mixed ^ cuiJ of lard; add niilk enough to mix, and -^ teaspoon salt ; roll out and bake in a well heated oven. Butter and eat hot. Johnny Cake, No. 3 — Use 1 egg, l cup sugar, a little salt, 1 cup milk, 1 teaspoon cream tartar, -^ teaspoon soda, 1 cup cornmeal, 1 cup white flour; bake in a shallow pan in a quick oven. 278 JOHNNY CAKES, PONES, ETC. Fruit with Johnny Cake — Dried fruit, such as raisins, currants, etc., added to johnny cake, is a pleasant addition for a change. CORN AND GRAHAM JOHNNY CAKE. 3 good cups cornmeal. 3 tablespoons melted butter. 2 good cups graham flour. 2 heaping teaspoons soda. 1 good cup white flour. 1 good teaspoon salt. 3 eggs. 1 quart sour milk (part of which ^ cup molasses. may be sour cream if it is to • be had). SPIDER CAKE. This, as the name implies, is baked in a spider, or short handled frying-pan. Beat 2 eggs very light, add 1 cup sour milk, and 1 cup sweet; stir into this 2 cups cornmeal, and a handful of flour, 1 table- siDoon sugar, and 1 teaspoon each of salt and soda; mix, and beat thoroughly, and then pour it into the spider, which should be already hot and well greased. After the butter is in the spider, pour over it 1 cup sweet milk, but do 7iot stir- it into the hatter. Bake in a hot oven I hour. Take it from the pan onto a plate, being careful not to break it. RICE SPIDER CAKE — Use 1 cup boiled or steamed rice, 1 cup yellow cornmeal (the granulated is best), 2 cujjs sweet milk, 1 table- spoon sugar, 1 tablespoon baking powder, and 1 level teasfDoon salt; mix all thoroughly, and add at least a handful of flour. After beat- ing in the flour, j)ut the batter in a hot buttered spider, or short handled frying=pan, and bake in a hot oven | hour. The batter must be thin enough to " run " a little, but not as soft as for griddle cakes. If needed to make it thinner, when the flour is added, put in a little more milk; if too thin add a little more flour. FLORIDA CORN CAKE. . 1 egg. 1 teaspoon sugar. 1 cup milk or water. 2 cups white cornmeal. 1 tablespoon salt pork fat. 1 tablespoon baking powder. 1 teaspoon salt. Mix all thoroughly, and bake in 2 thin cakes. CORN PONE. — Into 2 cups of corn meal mix 1 teaspoon of salt and 1 teaspoon sugar; scald with 2 cups boiling water, and let stand till it swells and becomes lukewarm ; then add a ^ oz. cake of com- pressed yeast dissolved in a little cold water; if too stiff reduce it with warm water to a consistency sufficient to retain its form; then put it in the baking^pan, let rise 4 or 5 hours, and bake in a moderate JOHNNY CAKES, PONES, ETC. 279 oven till thoroughly done. Pone should be eaten fresh and warm, but is very nice toasted, after it is a day old. FLORIDA PONE— Mix 1 tablespoon of baking powder and 1 teaspoon salt, into 2 cups of white cornmeal. Mix with sufficient water to make a thick batter, and beat in a tablespoon of hot salt pork fat. Make in a thin cake, and bake until well browned. Deli- cious with meat. 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, and 2 tablespoons milk; mix well, put by spoonfuls into a large, well greased baking- pan, and bake brown on both sides. INDIAN BANNOCK — Mix 1 cup boiling milk, | pint cornmeal, 1 teaspoon each of salt and sugar; when partially cooled, add 2 eggs, beaten separately; bake in a very hot oven in a shallow earthern dish; serve like a pudding, in the dish it is baked in. GREEN CORN PATTIES.— For every cup of grated green corn allow 1 egg, \ cup of milk and 1 cup of flour; 1 teaspoon of baking powder should be well mixed with the flour. Stir all together until well mixed, then bake in buttered patty^pans. This recipe can be doubled, if the family to be served requires it. 280 GEMS, MUFFINS, SCONES, ETC. GEMS, MUFFINS, SCONES, ETC. Time to Bake, ^ to ^ hour. WHEAT GEMS.— Beat 1 eg^ light, add 2 cups milk and 1 tea spoon salt, and gradually beat it into 2 cups wheat flour; put it into hot, well greased gem=pans, and bake about 20 minutes. Wheat Gems No. 2.— Use 2 cups sweet milk, 1 tablespoon butter 2 teaspoons baking powder, 1 teaspoon salt

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