Virginia Batter Bread

A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

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A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

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

Ingredients 5 ingredients

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.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

2 cups milk Salt to taste 1 tablespoon butter 1/2 cup of cream 1/2 cup white corn meal 2 to 5 well beaten eggs Put in double boiler 2 cups of milk and 1/2 cup of cream.
When this reaches boiling point salt to taste.
While stirring constantly sift in 1/2 cup of white corn meal (this is best).
Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.
Pour into a greased baking dish and bake in a quick oven until brown like a custard.
It must be eaten hot with butter and is a good breakfast dish.
MRS.
K.
W.
BARRETT.