Ryzon New Virginia Corn Meal Spoon Bread

Ingredients

• I pint milk from top of quart bottle of milk.
• I level cupful (6 ounces) old fashioned water ground whole corn meal
• 3 eggs, whites beaten separately.
• I level teaspoonful salt.
• I level teaspoonful Ryzon.

Method

1. 1

   Scald the milk in a double boiler.

2. 2

   Stir in the meal slowly and cook until a smooth batter which will pour from the spoon.

3. 3

   Break in the egg yolks, one at a time, beating vigorously all the while, then fold in the stiffly beaten whites, and bake from thirty to forty minutes in a moderately quick oven.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 8. The excerpt below is the record exactly as published.

RYZON NEW VIRGINIA CORN MEAL SPOON BREAD BY A. C. WOOD, WASHINGTON, D. C. I pint milk from top of quart bottle of milk. (This equals about yi cup table cream and I ^ cupfuls milk). I level cupful (6 ounces) old fashioned water ground whole corn meal (the cup filled lightly with a spoon and not shaken down). 3 eggs, whites beaten separately. I level teaspoonful salt. I level teaspoonful Ryzon.

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