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Corn Meal Gems

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

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

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Mrs.
  2. K.
  3. Larson One-half cup corn meal;
  4. one cup flour;
  5. three teaspoonfuls baking powder;
  6. one tablespoonful sugar;
  7. one tablespoonful melted butter;
  8. one-half teaspoonful salt;
  9. three-fourths cup milk;
  10. one egg.
  11. Mix and sift dry ingredients;
  12. add milk gradually and egg well beaten and melted butter.
  13. Bake in hot oven in buttered gem pans for twenty-five minutes.