Maryland Corn Bread
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 253. The excerpt below is the record exactly as published.
Maryland corn bread. Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a tea- spoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter
Cook this with the app: pantry check, scaling, and the assistant.