vegetariangluten-freenut-free
Prawn Corn Bread
From Buckeye cookery, 1892
Serves 2
If preferred, one heaping tablespoon of sugar may be added.
Presented as published in 1892. 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
- One well-heaped pint corn meal
- one pint sour or buttermilk
- one tea-spoon soda
- one of salt
- one heaping tablespoon of sugar (optional)
Method
Mix all ingredients and bake in dripping or gem pans.
Nutrition per serving
995Calories
15 gProtein
148 gCarbs
37 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.
Prawn Corn BREAD. - One well-heaped pint corn meal, one pint sour or buttermilk, one | 2 ge, one tea-spoon soda, one of salt
Cook this with the app: pantry check, scaling, and the assistant.