Nyckname
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White corn mix recipes for trekking
- Thread starter Sicilian Hunter
- Start date
Help Support Muzzleloading Forum:
Here are some recipes from Rufus Estes, A slave who became a chef and author.
I can pm you the entire cookbook if your'e interested.
CRISP WHITE CORNCAKE—Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.
SOUTHERN CORNCAKE—Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick oven, cut in squares, split and butter while hot.
STEAMED CORN BREAD—Sift together one cup cornmeal and flour and a level teaspoon of salt. Put one level teaspoon soda in one tablespoon of water, add to one-half cup of molasses and stir into the meal with one and two-thirds cups of milk. Beat and turn into a greased mold. Steam four hours, take off the lid of the mold and set in the oven fifteen minutes.
HOMINY CAKES—To two cups of boiled hominy add two tablespoons of melted butter. Break the whole very fine with spoon or fork. Add two well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. Form into little cakes, after adding enough milk to make it of the right consistency to handle. Set cake
I can pm you the entire cookbook if your'e interested.
CRISP WHITE CORNCAKE—Two cups scalded milk, one cup white cornmeal, two level teaspoons salt. Mix the salt and cornmeal and add gradually the hot milk. When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp. Serve cut in squares. The mixture should not be more than one-fourth inch deep when poured into pan.
SOUTHERN CORNCAKE—Mix two cups of white cornmeal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs and spread on a buttered shallow pan about half an inch thick. Bake in a quick oven, cut in squares, split and butter while hot.
STEAMED CORN BREAD—Sift together one cup cornmeal and flour and a level teaspoon of salt. Put one level teaspoon soda in one tablespoon of water, add to one-half cup of molasses and stir into the meal with one and two-thirds cups of milk. Beat and turn into a greased mold. Steam four hours, take off the lid of the mold and set in the oven fifteen minutes.
HOMINY CAKES—To two cups of boiled hominy add two tablespoons of melted butter. Break the whole very fine with spoon or fork. Add two well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper. Form into little cakes, after adding enough milk to make it of the right consistency to handle. Set cake
Then no modern leavening agents, baking powder, baking soda, pearl ash, etc. would be correct, if that's a concern.
As Black Hand said, cornmeal and salt would be OK, as would wheat flour and salt. These were frequently baked in the ashes...ash cakes..., and the flour ones just wrapped on a stick and roasted over coals.
There are references to bread being baked in a dutch oven, but no info about the ingredients used, that I've found.
Ash cakes are fun:
https://www.muzzleloadingforum.com/threads/a-day-in-the-woods.106099/
https://www.muzzleloadingforum.com/threads/a-meager-trek.101836/
Spence
8 BORE
50 Cal.
Mix the jiffy mix with a can of cream corn, then fry or bake. Yum,Yum
Green Corn Cakes
Mix a pint of grated green corn with a teacupful of flour, half a teacupful of melted butter, one egg, a teaspoonful of salt and a little pepper. Drop on a buttered pan by the spoonful and bake or fry for ten or fifteen minutes.
I was wondering when someone would find that one. It's the one Ol' Dannel used on his jaunts into Kaintuck.
Spence
8 BORE
50 Cal.
I was wondering when someone would find that one. It's the one Ol' Dannel used on his jaunts into Kaintuck.
Spence
Is there a Daniel Boone recipe book.
Something wrong with it Spence?I was wondering when someone would find that one. It's the one Ol' Dannel used on his jaunts into Kaintuck.
Spence
John Ball (Across the Plains to Oregon, 1832) describes frontier cabin life:
...when we called at the cabin, the most were constructed of logs, we were hospitably received and lodged and fed in their best manner and at a very reasonable rate. As to their mode of cookery I noticed one thing to me peculiar, they cooked thin bread as well as meat and vegetables at each meal. It was a corn hoe or Johnny Cake or wheat flour biscuit, and the Johnny Cake made only with salt and water. Some think such is not good but I do. between Jefferson and Lexington on the Missouri River.
...when we called at the cabin, the most were constructed of logs, we were hospitably received and lodged and fed in their best manner and at a very reasonable rate. As to their mode of cookery I noticed one thing to me peculiar, they cooked thin bread as well as meat and vegetables at each meal. It was a corn hoe or Johnny Cake or wheat flour biscuit, and the Johnny Cake made only with salt and water. Some think such is not good but I do. between Jefferson and Lexington on the Missouri River.
Henry Brackenridge's Journal of a Voyage up The Missouri River in 1811 describes the daily fare of the boatmen :
In the course of this evening, had as much reason to admire the dexterity of our Canadians and Creoles, as I had before to condemn their frivolity. I believe an American could not be brought to support with patience the fatiguing labors, and submission, which these men endure. At this season, when the water is exceedingly cold, they leap in without a moment's hesitation. Their food consists of lied corn homony for breakfast, a slice of fat pork and a biscuit for dinner, and a pot of mush for supper, with a pound of tallow in it. Yet this is better than the common fair; but we were about to make an extraordinary voyage, the additional expense was not regarded."
In the course of this evening, had as much reason to admire the dexterity of our Canadians and Creoles, as I had before to condemn their frivolity. I believe an American could not be brought to support with patience the fatiguing labors, and submission, which these men endure. At this season, when the water is exceedingly cold, they leap in without a moment's hesitation. Their food consists of lied corn homony for breakfast, a slice of fat pork and a biscuit for dinner, and a pot of mush for supper, with a pound of tallow in it. Yet this is better than the common fair; but we were about to make an extraordinary voyage, the additional expense was not regarded."
Pancakes anyone?
Indian Flat-Facks, Scald a quart of Indian meal; when lukewarm, stir in half a pint of flour, half a tea-cupful of yeast, and a little salt; when light, fry them in just fat enough to prevent their sticking to the pan.
Indian Griddle Cakes, or Flat-Jacks, One pint of Indian meal, one cup of flour, a little salt and ginger, a tables-spoonful of molasses, a tea-spoonful of saleratus, sour milk enough to make a stiff batter. Bake of fry them on a griddle, or in a spider, like buck-wheat cakes.
Note:
These recipes are from 1845,
Saleratus was a chalk-like powder used as a chemical leavener to produce carbon dioxide gas in dough. It was a precursor to baking soda.To make it, pearlash had carbonic acid added to it, changing the potassium carbonate in it to potassium bicarbonate.
Indian Flat-Facks, Scald a quart of Indian meal; when lukewarm, stir in half a pint of flour, half a tea-cupful of yeast, and a little salt; when light, fry them in just fat enough to prevent their sticking to the pan.
Indian Griddle Cakes, or Flat-Jacks, One pint of Indian meal, one cup of flour, a little salt and ginger, a tables-spoonful of molasses, a tea-spoonful of saleratus, sour milk enough to make a stiff batter. Bake of fry them on a griddle, or in a spider, like buck-wheat cakes.
Note:
These recipes are from 1845,
Saleratus was a chalk-like powder used as a chemical leavener to produce carbon dioxide gas in dough. It was a precursor to baking soda.To make it, pearlash had carbonic acid added to it, changing the potassium carbonate in it to potassium bicarbonate.
Sicilian Hunter
32 Cal.
Spence,
Thanks for the info and the excellent references through your links.
Displaying your skills like that is very valuable to the learning process of Noobs like me! LOL
Much appreciated!
Sicilian Hunter
32 Cal.
6,
Where I live the mexican sugar is readily available but I like your Idea of making your own in covenient sizes, I'll have to try that.
About how long to dry completely?
Sicilian Hunter
32 Cal.
Hand,
I'll stick with that and maybe a dash of flour to keep it together
Black Hand
Cannon
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If your mix the cornmeal with boiling water, it holds together fairly well and no flour is needed. Turn it out into the hot grease and smooth it to bring it into a round cake.
Sicilian Hunter
32 Cal.
I will try that
For me, about a week and I usually cheat by sticking it in a barely warm (not hot) oven to jumpstart the process.. I imagine the air in New Mexico is quite dry so you'll have that advantage. A dry day and hot sun will do the trick.
If you've handles a piconcillo then you know what the end result should be like.
I also tried making brown sugar cubes for coffee They are much harder to make and mold by hand.
Very early NAs used a somewhat similar method. They pounded maize into coarse flour, made a thick paste with water, formed balls which they boiled until cooked. They then set them on something near the fire and hardened the outside.
I did that with yellow cornmeal and it worked like a charm, made corn bread which you could hold in your hand and eat.
Spence
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