Johnny Reb Cake
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
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 Southern US cookery (its title: Dixieland recipes); 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 Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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
- 1 cupful of yellow meal
- ¹⁄₂ teaspoonful of salt
- 1 teaspoonful of Cream of Tartar
- ¹⁄₂ teaspoonful of soda
Method
- 2 cupsful of flour, 1 cupful of yellow meal, 4 tablespoonsful of sugar, ¹⁄₂ teaspoonful of salt, 1 teaspoonful of Cream of Tartar, ¹⁄₂ teaspoonful of soda, or, 2 teaspoonsful of baking-powder.
- Add enough milk or water to make a thin batter, and bake.
Plating
The plating picture will go here.
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