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Jenny Patterson cookbook, May 24, 1880
Page 5
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Corn Bread - S. M. 1 pt. milk, lard or butter the size of a walnut - 2 eggs - a little salt - 1 spoonful cream of tartar - white cornmeal to make a thick batter. Warm the milk enough to melt the butter, beat the eggs light and pour in the milk and melted butter, put in enough meal to make a thick batter. Lastly add the spoonful cream of tartar with one half spoonful soda.
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Corn Bread - S. M. 1 pt. milk, lard or butter the size of a walnut - 2 eggs - a little salt - 1 spoonful cream of tartar - white cornmeal to make a thick batter. Warm the milk enough to melt the butter, beat the eggs light and pour in the milk and melted butter, put in enough meal to make a thick batter. Lastly add the spoonful cream of tartar with one half spoonful soda.
Szathmary Culinary Manuscripts and Cookbooks
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