Mr. Ben Holladay's Corn Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Mr. Ben HoUaday's Corn Bread. 1 pint cornmeal. 1 tablespoon butter. 1 teaspoon salt. Pour on boiling water to soften, and stir to batter. Break in while hot the yolks of 6 eggs. When cool add the whites, beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.