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Corn Bread

A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).

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A historical recipe

Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.

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

Ingredients 2 ingredients

  1. three quarts of corn meal
  2. a tablespoonful of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Sift three quarts of corn meal, add a tablespoonful of salt, and mix sufficient water with it to make a very thin batter.
  2. Cover it with a bread-cloth and set it to rise.
  3. When ready to bake stir it well, pour it into a baking-pan, and bake slowly.
  4. Use cold water in summer and hot water in winter.

Plating

Cookware for this recipe

  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). 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.