Difference between revisions of "Indian Pone"
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A small simple corn [[Cake|cake]], similar to a johnnycake, originally cooked in ashes, and introduced to early European settlers by indigenous Americans. Also known as "corn pone" in the Southern United States. | A small simple corn [[Cake|cake]], similar to a johnnycake, originally cooked in ashes, and introduced to early European settlers by indigenous Americans. Also known as "corn pone" in the Southern United States. | ||
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* [http://www.etymonline.com/index.php?term=pone "pone" etymology] | * [http://www.etymonline.com/index.php?term=pone "pone" etymology] | ||
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| − | [[Category:Native American | + | [[Category:Native American cuisine]] |
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| − | [[Category:Bread | + | [[Category:Bread Recipes|{{PAGENAME}}]] |
Latest revision as of 16:40, 9 May 2012
A small simple corn cake, similar to a johnnycake, originally cooked in ashes, and introduced to early European settlers by indigenous Americans. Also known as "corn pone" in the Southern United States.
Ingredients
Procedure
- Put on the water in a pot, and as soon as it boils stir in as much cornmeal as will make a very thin batter.
- Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add the butter, and salt to taste.
- When the batter is luke-warm stir in as much Indian meal as will make it quite thick.
- Let rise overnight.
- Pat the dough out into small cakes.
- Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it 3/4 full, and bake.
Notes, tips and variations
- This recipe did not originally have an oven temperature; 350 degrees Fahrenheit is probably safe.
References
- This page incorporates text from the public domain 1881 Household Cyclopedia.
- "pone" etymology
