Batter Bread

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

Instructions

  1. Take six spoonsful of flour and three of corn meal, with a little salt.
  2. Sift them.
  3. Make a thin batter with four eggs and a sufficient quantity of rich milk.
  4. Bake it in little tin moulds in a quick oven.

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