Southern Egg Bread
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 33. The excerpt below is the record exactly as published.
Southern Egg Bread, — Two cups white Indian meal, one cup cold boiled rice, three well beaten eggs, one tablespoon melted but- ter, two and a half cups milk, or enough for a sort batter, one tea- spoon salt and a pinch soda
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