Richmond Corn Cakes
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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 Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 33. The excerpt below is the record exactly as published.
Richmond Corn Cakes 1 cup crushed canned corn ~y<2 cup milk 2 teaspoons sugar 2 eggs, well beaten % cup flour 1 tablespoon baking powder pinch of salt
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