Breakfast
Sour milk corn bread
Sour milk corn bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including together in a bowl three cups of corn-meal and one cup of graham flour.
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.
- Mix together in a bowl three cups of corn-meal and one cup of graham flour.
- Stir in a teaspoonful of salt, a tablespoonful of sugar, a tablespoonful of melted butter and three cups of sour milk.
- Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water.
- Beat for five minutes, then pour into a greased mold with a funnel in the center.
Historical transcription
Source method
- 1
Mix together in a bowl three cups of corn-meal and one cup of graham flour. Stir in a teaspoonful of salt, a tablespoonful of sugar, a tablespoonful of melted butter and three cups of sour milk. Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water. Beat for five minutes, then pour into a greased mold with a funnel in the center. Bake for an hour, or until a straw comes out clean from the thickest part of the loaf.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.