Sour Milk Corn Cakes
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 99. The excerpt below is the record exactly as published.
SOUR MILK CORN CAKES. Mix one cup bread flour, one-half cup fine yellow corn meal, one-half teaspoon salt, one-half teaspoon soda and one-quarter cup sugar. Beat one egg very light. Pour one cup sour milk into the dry mixture, add the beaten egg and twotablespoonfuls melted butter
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