vegetariangluten-freenut-free
Soft Batter Bread
From The Blue grass cook book, 1904
Serves 8
This amount is sufficient for 8 people.
Presented as published in 1904. 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
- 1 quart sweet milk
- 1 pint sour cream or buttermilk
- 1 pint of corn meal
- 1 teaspoon soda
- 1 dessertspoon salt
- 6 eggs
- 1 lump of butter size of an egg
Method
Bring milk to the boiling point, add the meal gradually until it is like thin mush, add butter and salt and let it cool.
Then add some cream in which soda is dissolved, then the eggs well beaten separately and bake in a moderate oven.
Nutrition per serving
687Calories
18 gProtein
102 gCarbs
35 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
SOFT BATTER BREAD Mrs. H. C. McDowell 1 quart sweet milk, 1 pint sour cream or buttermilk, 1 pint of com meal, 1 teaspoon soda, 1 dessertspoon salt, 6 eggs, 1 lump of butter size of an egg
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