Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariandairy-freenut-free
Corn Bread
From The bride's cook book, 1915
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 1 ½ Cups Barley Flour
- 1 Cup Corn Meal
- 1 Yeast Cake
- ½ Cup Boiling Water
- 1 Egg
- 2 Tablespoons Syrup
- 2 Teaspoons Salt
Method
Pour the boiling water over the corn meal and allow to cool.
Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water.
Then add the egg slightly beaten, the syrup and the salt.
Beat well.
Put in a greased bread pan, and when double its bulk bake in a moderate oven — 15 minutes.
Nutrition per serving
756Calories
23 gProtein
150 gCarbs
7 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 14. The excerpt below is the record exactly as published.
CORN BREAD V/2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake Ys Cup Boiling Water 1 Egg 2 Tablespoons Syrup 2 Teaspoons Salt Directions: Pour the boiling water over the corn meal and allow to cool. Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water. Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven — ^^15 min- utes. OAT BREAD 1 Cup Rolled Oats 2 Cups Barley Flour
Cook this with the app: pantry check, scaling, and the assistant.