Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Steamed Corn Bread
From The new practical housekeeping, 1890
Serves 3
Set in cold water for a few minutes to turn out nicely.
A modern interpretation · AI-generated from the original record
Ingredients
- two and one half cups sour milk
- two cups corn meal
- one cup flour
- two tablespoons sugar
- one teaspoon soda
- one tablespoon salt
- two eggs
Method
Combine all ingredients and pour into a cake pan with a stem in the center.
Steam for three hours, then brown in the oven for fifteen minutes before serving.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 21. The excerpt below is the record exactly as published.
Two and one half cups sour milk, (buttermilk if yon have it), two cupa corn meal, one cup flour, two tablespoons sugar, one teaspoon soda, one tablespoon salt, two eggs
Cook this with the app: pantry check, scaling, and the assistant.