Virginia Batter Bread

Ingredients

• One cup cornmeal
• 2 cups boiling water
• 2 tablespoons syrup
• 3 tablespoons melted shortening
• ½ teaspoon salt
• 4 teaspoons Rumford baking powder
• yolk 1 egg
• 1 cup of milk or water

Method

1. 1

   Mix carefully in the order given.

2. 2

   Fold in beaten white of the egg, then pour in well greased, hot, baking pan.

3. 3

   Bake 35 minutes in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.

Virginia Batter Bread One cup cornmeal, 2 cups boiling water. Beat free from lumps, then add 2 tablespoons syrup, 3 tablespoons melted shortening, % teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt;

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