Breakfast
Corn bread made of southern meal
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat two eggs light;
- stir half a cupful of cold boiled rice into a pint of milk and add to the eggs, rice and milk a tablespoonful of melted butter.
- Sift a teaspoonful of salt into two cups of Indian meal;
- This is the Southern batter bread, or “egg bread.”
Historical transcription
Source method
- 1
Beat two eggs light; stir half a cupful of cold boiled rice into a pint of milk and add to the eggs, rice and milk a tablespoonful of melted butter. Sift a teaspoonful of salt into two cups of Indian meal; stir all together and bake in shallow pans. Eat hot.
- 2
This is the Southern batter bread, or “egg bread.”
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.