Difference between revisions of "Indian Pone"
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| − | A small simple corn [[ | + | |
| + | 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. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Quart|qt]] [[Water|water]] |
| − | * [[ | + | * [[Cornmeal|Indian meal (cornmeal)]] |
| − | * 1 [[ | + | * 1 [[Ounce|oz]] [[butter|butter]] |
| − | * [[ | + | * [[salt|salt]] (optional) |
==Procedure== | ==Procedure== | ||
| − | # Put on the water in a pot, and as soon as it [[ | + | # Put on the water in a pot, and as soon as it [[Boiling|boils]] stir in as much cornmeal as will make a very thin [[Batter|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. | # 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. | # When the batter is luke-warm stir in as much Indian meal as will make it quite thick. | ||
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* [http://www.etymonline.com/index.php?term=pone "pone" etymology] | * [http://www.etymonline.com/index.php?term=pone "pone" etymology] | ||
| − | [[Category:Corn | + | ==References== |
| − | [[Category:Native American | + | <references/> |
| − | [[Category:Bread | + | [[Category:Corn Recipes|{{PAGENAME}}]] |
| + | [[Category:Native American cuisine]] | ||
| + | |||
| + | [[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
