St. Louis Oom Bread

Ingredients

• one pint of corn meal
• one heaping teaspoon of sugar
• one heaping teaspoon of salt
• one egg not beaten

Method

1. 1

   Stir together with the buttermilk, making the batter quite thin.

2. 2

   Set a tin baking pan on the stove, beat hot, melt in it one tablespoon of butter and one of lard.

3. 3

   Pour the mixture into the hot fat and with a fork lightly stir in the batter and lard.

4. 4

   Bake in a steady oven, not too hot, or the bread will crack.

5. 5

   When the bread is brown, stand the tin on an inverted pie plate and bake five or six minutes longer.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 201. The excerpt below is the record exactly as published.

St. LouìB Oom Bread Mix one pint of com meal, one heaping teaspoon of sugar, one heaping teaspoon of salt, and add one egg not beaten

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