Julia's Corn Cake
From Machias Cook Book, 1899
Recipe by Unknown.
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 2. The excerpt below is the record exactly as published.
i cup flour, i cup sweet milk, i egg, i table- spoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. BREAD. 7 WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour, i egg, 2 cups sour milk, 2 teaspoonfuls soda, salt. BREAKFAST ROLLS. Beat together i tablespoonful each of butter and sugar, i egg, I cup sweet milk, 2 teaspoonfuls cream tartar, i of soda and 2}^ cups flour, a little salt. Measure flour into a dish, and stir the cream tartar and soda into. Beat the egg, sugar and butter to- gether, then stir in the milk, lastly the flour. Bake in hot gem . pans. TEA ROLLS. ' 2j4 ^ups of flour, J^ teaspoonfiil of soda, i teaspoonful of cream of tartar, yi cup of iugar, J^ teaspoonful of salt, i egg, one cup of milky 1 tablespoonful melted butter. Mix in order given. Mrs. Silas E.Ward. ROLLED OAT BISCUIT. At night put 2 ^ups of rolled oats in soak in 2 cups of sour but- termilk. Let stand until morning, then add 2 tablespoonfuls of melted lard, 2 tablespoonfuls of sugar, 3 good cups of flour, i tea- spoonful of soda, salt. Knead quickly, cut into biscuit, rub over the top with nice melted lard or butter, and bake in a hot oven. ^ Julia Thaxter. GRAHAM GEMS. Mix together dry 2 cups of graham flour, and i cup of white flour, 2 teaspoonfuls of cream tartar, i teaspoonful of soda, i tea- spoonful of salt, and i tablespoonful of white sugar. Then add i well beaten egg, 2 tablespoonfuls of melted butter, then add sweet milk enough to make a batter that will drop from a spoon ; be sure to have your gem pans hot when you drop the batter in, and a very hot oven to bake them in. I prefer the iron gem pans. Mrs. W. A. Thompson. 8 MACHUS COOK BOOK. SPLENDID CORN BREAD. I Yz cups of sour milk, ^ cup molasses, i egg, i teaspoonfiil of soda, 3 tablespoonfuls flour, 7 tablespoonfuls corn meal ; steam 1 hour. JOHNNY CAKE. 3 eggs, 2 tablespoonfuls Indian meal, i cup sweet milk, 2 cups dour, 2 tablespoonfuls of butter, 4 teaspoonfuls baking powder, salt, 2 tablespoonfuls sugar. Mrs. a. M. Longfellow. THE STEAMER FRANK JONES CORN CAKE. I quart flour, i pint Indian meal, 3 teaspoonfuls baking powden I teaspoonful salt, butter size of an egg, 4 eggs, 2 cups sugar. JULIA'S CORN CAKE. 1 cup Indian meal, i cup flour, butter size ^ an egg, i full half teaspoonful soda, i full cup of sour milk, salt
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