Steamed Corn Bread
From Twentieth century home cook book, 1905
Serves 6
A moist and flavorful bread.
Presented as published in 1905. 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 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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