Johnny Cake
From The national course in home economics, 1917
Serves 2
Mrs. Kidder
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 107. The excerpt below is the record exactly as published.
JOHNNY CAKE. Two cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add one-half of a cup of sugar and a little salt. Mrs. Mary Hilton, CORN nUFFINS. Sift together one and two-thirds cupfuls of flour, one cupful of corn-meal, either white or yellow, and three level teaspoonfuls of baking- powder; beat to a cream two tablespoonfuls of butter with three table- spoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pini of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. SiLLOWAY. CORN MUFFINS— No. a. One quart of nice fine corn-meal, one teaspoonful of soda and one- half of a teaspoonful of salt. Sift the meal, soda and salt twice; then add one &gg with sour milk enough to make a batter; have some well-greased iXiuffin tins hot, drop in the corn-bread batter in spoonfuls and bake quick. S. J. Sawyer. BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 141 JOHNNY CAKE. Take one cup of yellow corn-meal, one-half of a cupful of white flour add three tablespoonfuls of sugar, two tablespoonfuls of butter, one ^gg, salt, a cup of sour milk, and a teaspoonful of soda
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