Johnnycake

Ingredients

• 1 cup corn meal
• /2 tablespoons vegetable fat
• 2 tablespoons whole wheat flour
• y2 teaspoon salt
• i tablespoon sugar
• i cup boiling milk
• i egg separated

Method

1. 1

   Put the corn meal and the flour into the oven until lightly toasted.

2. 2

   Mix all the dry ingredients.

3. 3

   Add the fat, pour on the boiling milk all at once, and stir.

4. 4

   Two or three tablespoons more of cold milk may be added if needed to make smooth.

5. 5

   Beat the white stiff.

6. 6

   Beat the yolk, and fold it into the beaten white.

7. 7

   Add the corn mixture, and mix, using the folding motion.

8. 8

   Drop from the side of a spoon into an oiled pan, in oblong shapes, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 64. The excerpt below is the record exactly as published.

s cup corn meal (toasted 2 teaspoons vegetable fat lightly in the oven) I scant cup milk i egg separated Make a batter of flour, corn meal, milk, oil, salt, and yolk of egg, and stir smooth. Beat the white -stiff, and gradually fold the batter into the beaten white, and bake the same as wheat puffs. WHEAT GEMS i cup sifted white flour 2 tablespoons melted vegetable butter 2/z cup entire wheat flour l/2 teaspoon salt i cup milk i egg Put the whole egg into a bowl, add the milk and the salt, and beat well. Blend the flours together, and add them gradually, beating constantly, and continue to beat for a few minutes after all the flour has been added. Add the vegetable fat, and continue (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) jj SCIENCE of FOOD and COOKERY to beat for a few moments. Fill the hot, oiled iron gem pans, and bake in the same manner as for wheat puffs. RAISIN PUFFS Add i/3 cup of seedless sultana raisins to either of the fore- going recipes for bread, the raisins having first been washed, drained, and warmed in the oven or in a closed saucepan long enough to soften and swell them, and then cooled. AERATED OATMEAL GEMS i]/3 cups milk I tablespoon sugar Yz teaspoon salt il/s cups rolled oats (H. O.) 2 tablespoons melted vegetable fat l/z cup entire wheat or Graham flour Put the sugar, the milk, the salt, and the fat into a bowl, and mix well. Add the rolled oats and the flour, mix to a smooth batter, and set in a cold place overnight. Beat a few hard strokes with a spoon, and dip into hot, oiled iron gem pans, and bake in a medium oven to a nice brown. Note. — Only iron gem pans should be used for aerated breads, as it is largely the contrast betiveen the hot irons and the cold batter -which causes the expansion of the gems. AERATED WHEAT GEMS No. 1 1^2 cups milk i teaspoon sugar J/2 teaspoon salt 1*4 cups entire wheat flour 3 tablespoons melted vegetable fat % cup white flour Make a batter of all the ingredients, in the evening, and set in a cold place overnight, the same as for oatmeal gems. Proceed to finish and bake the same as for oatmeal gems. AERATED WHEAT GEMS No. 2 Omit i tablespoon of the fat from gems No. I, and add I whole egg, well beaten. Beat the batter a few hard strokes; then bake the same as for gems No. i. POP-OVERS Scant i cup milk i egg y$ teaspoon salt 2/z cup entire wheat flour i teaspoon vegetable fat J/3 cup white flour Mix all the dry ingredients. Pour in half of the milk, and stir until smooth and free from lumps. Add the remaining milk, 11 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD antf COOKERY the fat, and the egg slightly beaten, and beat vigorously for a few minutes, to incorporate air into the mixture. Pour into well oiled, hot iron gem pans, and bake about 30 minutes, in a medium oven. Pop-overs bake fairly well in small tins. BRAN-FRUIT PUFFS I cup milk *4 cup seedless raisins 1 tablespoon molasses il/2 cups bran 2 tablespoons melted vegetable fat ]/2 cup white flour l/4. teaspoon salt i egg separated Put milk, egg yolk, molasses, salt, and fat into a bowl, and mix well. Mix the bran, the raisins, and the flour together, add the milk mixture, and stir until smooth. Beat the white stiff, fold in the bran mixture, and bake in oiled gem pans, in a medium slow oven, until a nice brown. DIABETIC PUFFS (Without Flour) % cup milk 1/3 cup finely chopped walnuts J4 teaspoon salt 1^/3 cups bran 2 teaspoons melted vegetable fat 2 eggs separated Beat the yolks, add fat, salt, milk, walnuts, and bran, and mix smooth. Beat the whites stiff, and fold into the batter lightly. Bake in oiled gem pans, in a moderately slow oven, to a light brown color, as the materials included require little cooking, ex- cept to hold up the texture, and for flavor. CORN BREAD 2 cups corn meal 4 tablespoons vegetable fat 3 tablespoons flour 2 cups boiling water Scant 2 teaspoons salt A little cold water to thin to 3 tablespoons sugar right consistency 2 eggs separated Mix all the dry ingredients thoroughly in a bowl, add the fat, pour on the boiling water in a slow stream, stirring constantly. Add a little cold water as needed, to make a medium, smooth batter. Beat the whites until they are stiff and dry. Beat the yolks, and fold them into the beaten whites. Into this, work the corn mixture, and mix, using the folding motion. Pour into a shallow oiled baking pan, and bake in a quick oven. Success in making this bread will depend largely on having the watc*~ (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 1 1 5 SCIENCE of FOOD ancC COOKERY boiling hot, and pouring it over the meal in a slow stream, as too rapid pouring will dissolve the March granules, causing it to absorb too much water, and as a result, the bread will not be light when baked. CORN DODGERS i cup corn meal 2 teaspoons sugar i tablespoon vegetable fat i cup boiling water l/2 teaspoon salt Cold milk or canned milk Mix all the dry ingredients, add the fat, pour on the boiling water all at once, and stir smooth. Add just enough cold milk or canned milk to make the batter of a consistency barely to drop from a spoon, but not to run. Drop from the side of a large spoon, into an oiled baking pan, in oblong shapes, and bake in a quick oven. Note. — If desired, water may be used instead of milk, a little more of the fat being added ; but the dodgers will not then brown so readily as when milk is added at the last. If ground whole corn meal is used, less shortening and sugar are needed than for the ordinary degerminated commercial corn meal. CORN CAKE Take the above corn mixture, and spread it y\ inch deep in an oiled baking pan, and bake in a hot oven. JOHNNYCAKE 1 cup ct»rn meal \l/2 tablespoons vegetable fat 2 tablespoons whole wheat flour y2 teaspoon salt i tablespoon sugar i cup boiling milk i egg separated

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