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Corn Bread

A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).

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A historical recipe

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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 4 ingredients

  1. One cup of corn meal
  2. one half cup of sugar
  3. one cup of sweet milk
  4. one and one-half spoonfuls baking powder

Method

  1. From MRS.
  2. T.
  3. J.
  4. BUTLER, of Arizona, Lady Manager.
  5. One cup of corn meal;
  6. one half cup of sugar;
  7. one cup of sweet milk;
  8. one and one-half spoonfuls baking powder;
  9. flour enough to make a stiff batter.
  10. Bake in a quick oven.

Plating

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