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M. J. Delaney cookbook, 1933
Page 182
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Spoon Bread - No. 1 1 cup cornmeal 2 1/2 cups water or 1/2 and 1/2 milk and water 2 tbsps. butter Salt 2 eggs, beaten separately Boil cornmeal and liquid in double boiler or just in a pan enuf to mix well. Add butter, salt & eggs, and some left-over cooked rice if desired. Bake in a moderate oven 20 - 30 minutes. Spoon Bread No. 2 (better) 2 cups milk 1/2 cup white corn meal
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Spoon Bread - No. 1 1 cup cornmeal 2 1/2 cups water or 1/2 and 1/2 milk and water 2 tbsps. butter Salt 2 eggs, beaten separately Boil cornmeal and liquid in double boiler or just in a pan enuf to mix well. Add butter, salt & eggs, and some left-over cooked rice if desired. Bake in a moderate oven 20 - 30 minutes. Spoon Bread No. 2 (better) 2 cups milk 1/2 cup white corn meal
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