Recipes > Breads > Cornbread > Thin Indian Bread

Thin Indian Bread

Vermont

Ingredients

  • 2 cupfuls of meal
  • 1 tablespoonful of lard
  • 1 teaspoonful of salt
  • 1 large cupful of cold milk
  • 2 well-beaten eggs

Instructions

Mix together the meal, lard, and salt; scald with boiling water. Thin it with the cold milk and eggs. Spread thin on a large buttered pan, and bake till brown in an oven only moderately hot.

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Source

The Century Cook Book (1901).


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