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New-England Corn-Bread
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Serve hot.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.
NEW-ENGLAND CORN-BREAD. Sift together one cupful of Indian meal, half a cupful of flour, half a teaspoonful of salt, and three teaspoonfuls of baking-powder; mix with these ingredients half a cupful each of butter and flour beaten to a cream, four eggs beaten for two minutes, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.