Name: New England Corn Cake
Cuisine: American
Ingredients: 1 quart of milk; 1 pint of corn meal; 1 teacupful of wheat flour; 1 teaspoonful of salt; 2 tablespoonfuls of melted butter; 1 half cup of yeast; 10 eggs; 1 half teaspoonful of soda; 1 spoonful of water

Original Recipe

One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter. Scald the milk and gradually pour it on the meal; when cool add the butter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes.

1 quart of milk
1 pint of corn meal
1 teacupful of wheat flour
1 teaspoonful of salt
2 tablespoonfuls of melted butter
1 half cup of yeast
10 eggs
1 half teaspoonful of soda
1 spoonful of water

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1

One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter.
2

Scald the milk and gradually pour it on the meal; when cool add the butter and salt, also a half cup of yeast.
3

Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water.
4

Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes.

Original Recipe

Ingredients

Instructions