Blue Corn Bread
A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.
A historical recipe
New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States.
Associated with United States by the book is about New Mexican cookery (Cooking -- New Mexico); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Digitised by Project Gutenberg, eBook #63283 (https://www.gutenberg.org/ebooks/63283). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
Method
- From the northern part of the Navajo Reservation comes this unusual recipe.
- Obviously the recipe is not for the average American kitchen.
- But it shows the remarkable ingenuity of people who must use the ingredients available far from supermarkets.
- 1 cup cedar ashes 1 cup hot water 1 pound blue cornmeal 1 quart water The cedar ashes (really from juniper wood, locally called cedar) should be smooth and fine.
- Sieve if possible.
- Mix the ashes with hot water and remove any twigs or other bits of rough material.
- Add to blue cornmeal.
- Pour in water gradually, adding only enough to make a soft dough.
- Form into cakes about a half inch thick.
- Smooth the surface of the cakes with water.
- Cook on a medium hot grill on each side until the cakes are done.
- Use like bread.
Plating
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