This site best viewed at 800x600 or greater resolution. Please support Our Advertisers. They make this site possible!
Small Horizontal Row
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in
 CalendarCalendar   LinksLinks 
Boiled Corn Bread

Post new topic   Reply to topic Forum Index -> Trail Foods
View previous topic :: View next topic  
Author Message
Paul C. Daiute

Joined: 02 Mar 2010
Posts: 154
Location: Fort Western, On the Kennebec in Mayne 1740s-1760
Real Name: Paul C. Daiute

PostPosted: Sat Dec 03, 2011 10:15 am    Post subject: Boiled Corn Bread Reply with quote

As you may have noted in my post on Mass Bay Colonies Rations, Indian meal was issued to New Englanders. So how was it cooked? One way is to make a corn bread from it and this can be baked or boiled. To make boiled corn bread you need: 1 cup of Indian meal, 3/4 cup of boiling water, 1/4 cup of cranberries. Mix the cranberries if desired of these may be omitted with the corn meal and 1/4 cup of boilng water, form the resulting dough into a small round loaf. The loaf is then dropped into a kettle of boiling water and left there for at least an hour or until the loaf comes to float. Although not documented because I have flour in my rations I have added some flour to the corn meal. I've also raisins or currants to the bread or have not used any berries at all. This bread can be treated like an ash cake as well, the bread is just buried under ashes with a fire over it till done.---------As long as we are dealing with Indian meal here is another recipe that was very handy in the 18th century. Journey Cakes. Journey Cakes needed: 1 pint milk, 3 pints Indian meal 1/2 pint of whole wheat four (stone ground). To make scald your milk and add to the flour and corn meal, bake before the fire. Another way is to scald with milk 2/3rds of the indian meal or wet the 2/3 of with boiling water add salt, molasses, and some fat or shortening into the flour and meal and bake that before the fire. The journey or Johny cake can be made prior to going out and carried for many days. For those interested in documented recipes for the 18th century read:"The first American Cookbook" by Amelia Simmons, it's a facsimile, "The King's Bread Rising I and II by Dennis & Carol Farmer, "Plimouth Pantation 1627 Recipes" by Paula Marcoux, "The Williamsburg Art Of Cookery", by Mrs Helen Bullock, and look for recipes by Hanna Glass. Regards to all, Paul
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic Forum Index -> Trail Foods All times are GMT - 5 Hours
Page 1 of 1

Jump to:  
You must Register or Log In to post new topics in this forum
You must Register or Log In to reply to topics in this forum
You must Register or Log In to edit your posts in this forum
You must Register or Log In to delete your posts in this forum
You must Register or Log In to vote in polls in this forum
Back to
Powered by phpBB © phpBB Group - This site created 11/24/99 by Historical Enterprises.
Photos, Text, Graphics, and Design Copyright 1999 - Present Historical Enterprises. All Rights Reserved.
Exact Matches Only