Indian Corn Bread
From Vegetarian cookery, 1891
Serves 8
The cakes may either be buttered and served hot, or when cold, with treacle.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 112. The excerpt below is the record exactly as published.
Indian Corn Bread. To a quart of buttermilk, mix as much meal as wdll make it a thick batter, adding a little salt, a spoonful of sugar, and a largo tea-spoonful of carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.