Light Corn Bread
From The complete cook book, 1900
Serves 3
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 93. The excerpt below is the record exactly as published.
LIGHT CORN" BREAD. Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half -teaspoonful of soda, three well- beaten eggs, four tablespoonfuls of flour, a little butter
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