Batter Bread
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 spoonsful flour
- 3 spoonsful corn meal
- salt
- 4 eggs
- milk
Instructions
- Take six spoonsful of flour and three of corn meal, with a little salt.
- Sift them.
- Make a thin batter with four eggs and a sufficient quantity of rich milk.
- Bake it in little tin moulds in a quick oven.