Classic Culinary Arts:

Raised Corn Cake Recipe

Raised Corn Cake Recipe, part of the classic American culinary arts. Pieces such as Raised Corn Cake Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Raised Corn Cake Recipe

One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg, one teaspoonful of salt, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast. Pour the boiling milk, gradually, on the meal; then add the salt, sugar and butter, and beat well. Set away to cool. When blood warm, add the compressed yeast, dissolved in two table- spoonfuls of cold water, or the liquid yeast, and the egg, well beaten. Let the batter rise five hours. Turn into buttered pans to the depth of about two niches. Let it stand in a warm place for half an hour, and then bake it from thirty-five to forty-five minutes.