Richmond Corn Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Serve with fried fish or chicken.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 13. The excerpt below is the record exactly as published.
Richmond Corn Bread Put 2 tablesp lard in a small, deep, tin pan and place in a liot oven. Beat 1 egg thoroughly in another dish, add ^/^ cup CORN AND SWEET BREAD 25 sweet milk or water, and then sift in 1 cup white corn meal with 1 scant teasp baking powder and a little salt
Cook this with the app: pantry check, scaling, and the assistant.