Sweet Potato Johnny Cake

Ingredients

• one pint of corn meal
• half teaspoonful of salt
• a large tablespoonful of lard
• one pint of smoothly mashed sweet potatoes
• a tablespoonful of sugar

Method

1. 1

   Take one pint of corn meal, and sift with half teaspoonful of salt.

2. 2

   Rub into the meal a large tablespoonful of lard, next add to it one pint of smoothly mashed sweet potatoes.

3. 3

   If the potatoes are not very sweet add a tablespoonful of sugar.

4. 4

   Mix thoroughly to a rather soft dough, but not too soft to handle.

5. 5

   Have the middle stave of a barrel head (oak wood) washed clean, rinse it, leaving it wet, and on this evenly spread the dough not quite out to the edges of the board.

6. 6

   Dip a knife blade in cold water and with it smooth over the surface of the Johnny cake, and stick it with a fork as you would a biscuit.

7. 7

   Set it before the fire with a brick or flat iron to support it.

8. 8

   Let it brown nicely, then loosen it from the board by means of a coarse thread passed between the Johnny Cake and the board, close to the latter.

9. 9

   Turn the board over and lay the brown side of the Johnny Cake down on it, again setting it before the fire to brown the other side.

10. 10

    When that is done, cut it in three-inch wide pieces — there will be about five of them.

11. 11

    Send to the table hot from the board, butter well and eat immediately.

12. 12

    This is a delicious bread for a winter supper or breakfast.

13. 13

    But it must be cooked by the reflection of the fire to have the genuine Johnny Cake taste.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 46. The excerpt below is the record exactly as published.

Sweet Potato Johnny Cake Take one pint of corn meal, and sift with half tea- spoonful of salt. Rub into the meal a large tablespoon- f ul of lard, next add to it one pint of smoothly mashed sweet potatoes. If the potatoes are not very sweet add a tablespoonful of sugar. Mix thoroughly to a rather soft dough, but not too soft to handle. Have the middle stave of a barrel head (oak wood) washed clean, rinse it, leaving it wet, and on this evenly spread the dough not quite out to the edges of the board. Dip a knife blade in cold water and with it smooth over the surface of the Johnny cake, and stick it with a fork as you would a biscuit. Set it before the fire with a brick or flat iron to support it. Let it brown nicely, then loosen it from the board by means of a coarse thread passed between the Johnny Cake and the board, close to the latter. Turn the board over and lay the brown side of the Johnny Cake down on it, again setting it before the fire to brown the other side. When that is done, cut it in three-inch wide pieces — there will be about five of them. Send to the table hot from the board, butter well and eat immediately. This is a deli- cious bread for a winter supper or breakfast. But it must be cooked by the reflection of the fire to have the genuine Johnny Cake taste. THE NEW ANNIE DENNIS COOK BOOK 89 Georgia Hoe-Cake One quart of meal, a teaspoonful of salt; mix with cold water, or buttermilk and soda if preferred. Make a very stiff batter; spread half an inch thick on griddle. Bake over quick fire. Johnny Cake Scald white Indian meal which has been sifted, stir it thoroughly, add a little salt and cold milk to make it thin enough to turn into a baking tin, which must be greased to prevent it from sticking. Make it one inch thick in the pan and bake in a quick oven. It will take about twenty minutes to cook. Johnny Cake One teacupf ul of flour ; sifted with one teaspoonful of baking powder, and one cup of com meal; half a teacupful of sugar, one of sour milk in which dissolve a half teaspoonful of soda

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