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1800s Cooking Tips and Recipes

Corn Breakfast Cake A housekeeper contributes the following to the American Agriculturist, with a sample of the result for the editor, which he pronounced "not bad to take:" The writer says: 'My cook, Kate, is to be credited with the mixture if you like it:" Mix well by sifting, 1 pint Indian meal, 2 teaspoonful wheat flour, 1 tablespoonful sugar, 1 teaspoonful salt, 1 teaspoonful soda, and two teaspoonful cream of tartar. Mix rapidly and thoroughly with 1 pint sweet milk, 1 beaten egg and butter the size of an egg. Bake in a shallow pan twenty minutes, in a hot oven.

The Willimantic Journal, Willimantic, Connecticut, December 19, 1862


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