Rye Gems

Ingredients

• 1 cup corn meal
• 1 cup rye meal
• 1/2 cups ice-water

Method

1. 1

   Mix together the corn meal and rye meal.

2. 2

   Stir the mixed meal into one and one-half cups of ice-water.

3. 3

   Beat the batter vigorously for ten or fifteen minutes, then turn into hot irons, and bake.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.

Rye Gems. — I cup corn meal, I cup rye meal, i/2 cups ice- water. Mix together the corn meal and rye meal. Stir the mixed meal into one and one-half cups of ice- water. Beat the batter vigorously for ten or fif- teen minutes, then turn into hot irons, and bake. Corn Puffs. — I egg, I cup rich milk, I cup flour, ]/2 cup yellow corn meal, % cup sugar. Mingle the yolk of the egg with the milk. Add to the liquid one cup of flour, one-half cup of fine Unfermented , or Aerated, Bread 43 yellow corn meal, and one-fourth cup of sugar, all of which have previously been well mixed together. Less sugar may be used, or it may be entirely omitted if preferred. Place the batter on ice for an hour, or until very cold. Then beat it vigorously five or ten minutes, till full of air bubbles; chop in lightly the stiffly beaten white of the egg, and put at once into heated irons. Bake in a moderately quick oven thirty or forty minutes. Cocoanut Corn Bread. — Scald a cup of best granulated corn meal by pouring over it a cup of boiling water, stirring it well meanwhile. Add to this enough Cocoanut Cream to make the meal into a batter thick enough to require spreading in the pan with a spoon. Bake half an hour or longer. *Nut Corn Cakes. — \/2 cups corn meal

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