Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Kentucky Batter Bread
From The Blue grass cook book, 1904
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint meal
- 3 eggs
- 1 teaspoon salt
- 1 tablespoon melted butter
- Make a thin batter with sweet milk
Method
Pour in a baking-dish and bake for half an hour, or till it is a rich brown.
Nutrition per serving
52Calories
3 gProtein
0 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
KENTUCKY BATTER BREAD 1 pint meal, 3 eggs, 1 teaspoon salt, 1 tablespoon melted butter. Make a thin batter with sweet milk
Cook this with the app: pantry check, scaling, and the assistant.