Tanglewood Corn Bread
From The Times cook book, no. 2, 1905
Serves 4
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 69. The excerpt below is the record exactly as published.
TANGLEWOOD CORN BREAD. Mrs. Kate E. Lee, Tanglewood Ranch, Ana- heim, Cal. — Two cups corn meal, one cup flour, one cup molasses, one cup brown sugar; one cup sour milk, one cup boiling water, one level teaspoon soda, one level teaspoon salt
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