Dinner

Steamed corn loaf

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

DinnerVegetarianOvenStovetopPublic domainHistoric recipeSource transcription

Est. prep10 min

Est. cook5 min

Est. serves4

Total15 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Steamed corn loaf” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 72

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

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 a pint of corn-meal and a half-pint of flour.
Make a hole in the center of the mixture and pour into this three large cupfuls of sour milk.
Beat hard and stir in a tablespoonful of melted butter, two tablespoonfuls of sugar and a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water.
Beat for several minutes, turn into a greased mold with a tightly-fitting cover and steam for two hours.
Turn out upon a platter, set in the oven for five minutes, and send to the table.

Historical transcription

Source method

1
Mix together in a bowl a pint of corn-meal and a half-pint of flour. Make a hole in the center of the mixture and pour into this three large cupfuls of sour milk. Beat hard and stir in a tablespoonful of melted butter, two tablespoonfuls of sugar and a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water. Beat for several minutes, turn into a greased mold with a tightly-fitting cover and steam for two hours. Turn out upon a platter, set in the oven for five minutes, and send to the table.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.