| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Milk; scalded |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Butter |
| 3 |
|
Egg yolks; well beaten |
| 3 |
|
Egg whites; beaten well |
| 7 |
tb |
Flour |
| 4 |
tb |
White cornmeal |
INSTRUCTIONS
Add butter to scalded milk. Whip yolks until light and add dry ingredients,
alternating with hot milk. Fold in beaten whites. Butter a baking dish and
place bread in 350°F oven 30 minutes or longer until browned on top and
sides. Be sure it is completely done. It will be a velvety texture. Serve
hot. It is delicious for breakfast with maple syrup.
Source: Square House Museum Cookbook
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98
NOTES : This recipe, in Rachel Allen's handwriting, noted that it was
dictated to her by Judge James Christopher Paul, who founded the first
commercial bank on the Plains of Texas and whose home was the Square House.
Recipe by: The Best of the Best From Texas, p.92
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 7, 1998
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