Johnny Cakes
From Bread, cakes, and biscuits, 1902
Coarse hand-ground meal is preferred.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.
Johnny Cakes. — Beat together three whole eggs till light, then add to them a pint of buttermilk, and lastly mix in a pint of Indian cornmeal, beating it well ; dissolve a tea- spoonful of bicarbonate of soda in two tablespoonfuls of boiling water, and add this, with a teaspoonful of salt and two tablespoonfuls of liquified butter
Cook this with the app: pantry check, scaling, and the assistant.