Breakfast
Corn bread made of northern meal
Corn bread made of northern meal, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two cupfuls of corn-meal.
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.
- Two cupfuls of corn-meal;
- one cupful of flour;
- two and a half cupfuls of milk;
- three eggs;
- a tablespoonful, each, of butter and white sugar;
- one teaspoonful of salt;
- two teaspoonfuls of baking-powder.
- Melt the butter and stir it into the eggs, which should have been beaten very light, and after sifting the salt, sugar and baking-powder with the meal and flour, put in the milk, eggs and butter.
- Beat hard and bake for half an hour in a greased pan in a steady oven.
Historical transcription
Source method
- 1
Two cupfuls of corn-meal; one cupful of flour; two and a half cupfuls of milk; three eggs; a tablespoonful, each, of butter and white sugar; one teaspoonful of salt; two teaspoonfuls of baking-powder.
- 2
Melt the butter and stir it into the eggs, which should have been beaten very light, and after sifting the salt, sugar and baking-powder with the meal and flour, put in the milk, eggs and butter. Beat hard and bake for half an hour in a greased pan in a steady oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.