Aunt Anne's Corn-Bread — Without Powder

Baltimore

Take a quart of corn meal, one quart of milk (you scald the milk and add it to the corn meal), tablespoonful of fresh butter. Let it stand until it cools off a little; then you add five well beaten eggs. Bake in a quick oven. Mix half quantity with three eggs if you wish a smaller corn-bread.

From page 52 of the 1904 edition.

Original page from the book