Steamed Corn Cake
From Buckeye cookery, 1892
Serves 8
Presented as published in 1892. 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 Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.
STEAMED CorN Bank. Two cups each corn meal, Graham flour and sour milk, twoe ehirds cup molasses, one tea-spoon soda
Cook this with the app: pantry check, scaling, and the assistant.