Steamed Corn Bread

Name: Steamed Corn Bread
Yield: 3 servings
Ingredients: Take three cups of meal; and one of flour; two cups of sour milk; one cup molasses; one teaspoon of soda; a little salt

From The new home cook book, 1896

Serves 3

Presented as published in 1896. 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 home cook book (1896), page 115. The excerpt below is the record exactly as published.

STEAMED COEN BEEAD. Mrs. Jane Conger. Take three cups of meal, and one of flour, scald two cups of the meal with boiling water, add the other cup of meal and flour, two cups of sour milk, one cup molasses, one teaspoon of soda, a little salt

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