Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Steamed Corn Bread
From Twentieth century home cook book, 1905
Serves 6
A moist and flavorful bread.
A modern interpretation · AI-generated from the original record
Ingredients
- one and a half cups of sweet milk
- a tablespoonful of molasses
- half a teaspoonful of soda
- a pinch of salt
- one-third flour
- two-thirds corn-meal
Method
Make a thick batter and steam in a basin for an hour and a half.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Steamed Corn Bread. — One and a half cups of sweet milk, a tablespoonful of molasses, half a teaspoonful of soda, and a pinch of salt. Make a thick batter of one-third flour and two-thirds corn-meal
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