Maryland Com Cakes (without Soda)

Ingredients

• one cup of fine white sifted meal
• one even tablespoonful of butter
• one teaspoonful of sugar
• one saltspoonful of salt
• one scant cup of boiling milk
• one egg

Method

1. 1

   Mix the meal, butter, sugar, and salt.

2. 2

   Add boiling milk.

3. 3

   When cooled, add the beaten yolk and white of the egg separately.

4. 4

   Bake in stone cups for about thirty minutes.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.

Maryland Com Cakes (without Soda). {Mrs. Upham.) Mix one cup of fine white sifted meal^ one even table- spoonful of butter^ one teaspoonful of sugar one saltspoonful The Boston Cook Book. 93 of salt. Add one scant cup of boiling milk. When cooled, add one egg^ yolk and white beaten separately. Bake in stone cups about thirty minutes. Dodgers, Dabs, or Corn Meal Puffs (without Soda). {Alice Walcott.) Two cups of fine white corn meal^ scalded with boiling water so that the meal is all wet but not soft ; add one teaspoonful of butter^ one teaspoonful of sugar^ half a tea- spoonful of salt^ two or three tablespoonfuls of milk; when cold, add two eggs., yolks and whites beaten separately. The batter should drop easily from the spoon, not be thin enough to pour, nor stiff enough to be scraped out. Have your pans greased and hissing hot, and the oven as hot as possible. Bake until brown and puffy. Indian Bannock (without Soda). {A. W,) 1 cup corn meal. 1 teaspoonful sugar. 1 teaspoonful salt. 1 pint boiling milk. When cool, add two eggs^ beaten separately. Bake in a shallow earthen dish in a very hot oven, and serve in the dish, like a pudding. Hoe Cake (without Soda). Boiling milk or water enough to scald it. 1 cup white corn meal. 3^ teaspoonful salt. 1 teaspoonful sugar (if you like). Make it thick enough not to spread when put on the griddle. Grease the griddle with salt pork, drop the mix- ture on with a large spoon. Pat the cakes out till about half an inch thick ; cook them slowly, and when browned put a bit of butter on the top of each cake and turn over. They cannot cook too long, provided they do not burn. Sometimes the dough is put on in one large cake, and as soon as browned underneath is turned over upon a freshl}^ greased place ; the thin, crisp crust is peeled off with a knife, laid on a hot plate, and spread with butter, and 94 The Boston Cook Book. when another brown crust has formed, the cake is turned again, the crust is removed and buttered, and so on until the cake is all browned. These crisp, buttered crusts are served piled together and cut in sections. E-ice Crusts. (Miss Ward.) Cook one cup of cold boiled rice in the double boiler in milk enough to make a thin mixture, and until the rice is very soft. Add one tahlespoonful of sugar ^ a little salt, one egg, and flour enough to make it hold together. Spread on the pan, having the mixture one third of an inch thick. Bake in a hot oven. Split and eat with syrup. Rice or Hominy Drop Cakes. One cup of boiled hominy or rice, and one egg. If the hominy be cold, heat in a farina kettle with one tablespoon- ful of water, and stir till it is softened. Beat yolk and white separately ; add one saltspoonful of salt

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