Sponge Corn Cake (Sweet Milk)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 59. The excerpt below is the record exactly as published.
Sponge Com Cake (Sweet Milk). 1 cup meal. }4 cup flour. }4 teaspoonful salt. )'2 teaspoonful soda. 1 teaspoonful cream of tartar. 1 tablespoonf ul melted butter. 1 tablespoonf ul sugar. Yolks of 2 eggs. White of 1 egg. IJ^ cup milk. Bake in brickloaf bread pan about half an hour. 92 The Boston Cook Book, Spider Corn Cake (Sour Milk). {Miss Parloa.) % cup corn meal. Flour to fill the cup. 1 tablespoonful sugar. teaspoonful salt. teaspoonful soda, scant. 1 egg. 1 cup sweet milk. ^ cup sour milk. 1 tablespoonful butter. Mix the meal, flour, sugar, salt, and soda. Beat the egg ; add half of the sweet milk, and all the sour milk. Stir this into the dry mixture. Melt the butter in a hot spider, or shallow round pan, and pour the mixture into it. Pour the other half cup of sweet milk over the top, but do not stir it in. Bake twenty minutes in a hot oven. Corn and Rice Muffins. 1 pint white corn meal. 1 teaspoonful salt. 1 tablespoonful flour. 1 cup cold boiled rice. 1 teaspoonful soda, scant. 1 pint sour milk. 1 egg. 1 tablespoonful melted butter
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