Marcellus's Corn-Meal Batter Cakes
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
- 1 tablespoon lard
- 1 pint corn meal
- ^ pint of sour milk
- 1 small teaspoon soda in milk
- 1 egg
- ^ teaspoon salt
Method
Beat egg and pour milk over it and add meal.
Then mix in the melted lard.
Have griddle very hot and well greased and put on with spoon in small cakes and fry.
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.
pint corn meal, 1 teaspoon soda, ^ teaspoon salt, 1 tablespoon melted lard. 8 BREADS Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown. CORN MUFFINS (No. 2) 1 pint of buttermilk, ^ pint of white com meal, 1 teaspoon of soda, ^ teaspoon of salt, 1 egg, 1 large kitchen spoon of rich cream, 1 large kitchen spoon of cooked rice or grits. Mash the hominy till very smooth. Add salt, eggy and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven. MARCELLUS'S CORN-MEAL BATTER CAKES 1 tablespoon lard, 1 pint com meal, f pint of sour milk, 9 THE BLUE GRASS COOK BOOK 1 small teaspoon soda in milk and stir till it foams, 1 egg, ^ teaspoon salt
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