Ingredients
1/2 cup sugar
3/4 cup butter
2 eggs, well beaten
3/4 cup milk, sweet
1 cup flour
2 1/2 tsp baking powder
Directions
Add a little salt and corn meal to make a think batter.
Note: Time, temperature not given. Assume a moderate 350 - 400 F.
oven for about 20 minutes or until done.
Source: Alma Linker, Elmore Grange, Ottawa County, OH Mrs. Howard
Burson, Dan Emmett Grange, Know County, OH
Servings: 1 servings
Corn Bread (Linker) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to follow the history of meal recipes far back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of many spices, including many that are still in use today such as bay, fennel and dill. For the decades that followed, the families of Europe competed with each other to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking publications were greatly in demand mostly due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Corn Bread (Linker) recipe.
