Wafer Corn Bread
From War cook book, 1918
The bread should be less than y2 inch thick when baked.
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 4. The excerpt below is the record exactly as published.
WAFER CORN BREAD. 2 cups finely ground corn meal 2 teaspoons baking powder J^ teaspoon salt 1 Qgg 1 tablespoon shortening 2 cups milk 2 tablespoons molasses (if desired)
Cook this with the app: pantry check, scaling, and the assistant.