Breakfast
Golden Corn Cake
A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ¾ cup corn meal
- 1¼ cups flour
- ¼ cup sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 1 or 2 tablespoons melted butter
Historical transcription
Source method
- 1
Mix and sift dry ingredients. Add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.