New England Corn Cake

Ingredients

• a quart of milk
• a pint of corn meal
• a teacupful of wheat flour
• a teaspoonful of salt
• two tablespoonfuls of melted butter
• half a cupful of yeast
• two well-beaten eggs
• half a teaspoonful of soda

Method

1. 1

   Scald the milk and pour it gradually on the meal.

2. 2

   When cool, add butter, salt, and yeast.

3. 3

   Let set overnight.

4. 4

   In the morning, beat the sponge, add eggs and soda dissolved in water.

5. 5

   Pour into buttered plates, let rise for 15 minutes, and bake for 20-30 minutes.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 46. The excerpt below is the record exactly as published.

New England Corn Cake. — Take a quart of milk, a pint of corn meal, a teacup- ful of wheat flonr, a teaspoonful of salt, and two tablespoonfuls of melted butter. Scald the milk, and pour it gradually on the meal. When cool, add the butter and salt, and half a cupful of yeast. Let set over night. In the morning beat the sponge thoroughly, and add two well-beaten eggs, and half a tea- spoonful of soda dissolved in a teaspoonful of water. Pour into buttered deep earthen plates , let stand fifteen minutes to rise again , and bake from twenty to thirty minutes. Corn Meal Griddle Cakes. — Scald two cupfuls of sifted corn meal and mix with a cupful of wheat flour and a teaspoonful of salt. Add three well-beaten eggs ; thin with enough sour milk to make the mixture the right consistency. Beat' the mass till very light, and add a teaspoonful of baking-soda dissolved in a little water. If you use sweet milk, replace the soda with two large teaspoonfuls of baking powder. Lunch Biscuit. — To enough raised dough to make a loaf, add one half cupful sugar, one-half cupful lard, and mix thor- oughly. Roll to one-fourth inch thickness and cut with biscuit cutter, place them in pan one on top of the other, with piece of butter the size of a pea between them. Let raise and bake. Rusk. — Two teacupfuls raised dough, one teacupful sugar, half cupful butter, two well-beaten eggs, flour enough to make a stiff dough ; set to raise, and, when light, mold into high biscuit and let raise again, sift sugar over top and wet with milk, place in oven. Parker House Rolls. — Scald a pint of milk, melt in it while warm a piece of but- ter the size of an ^^z, add a tablespoonful of sugar, a pinch of salt, and a cupful of yeast. Add flour to make soft dough and let it rise over night. In the morning add half a teaspoonful of soda

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