{"id":6414,"slug":"corn-bread","title":"Corn bread.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of yellow corn meal","one-half pound of flour","one teaspoonful of baking powder","three eggs","one ounce of melted butter","one teaspoonful of salt","one pint of milk","one-half cup of boiling water"],"ingredients_norm":["yellow corn meal","flour","baking powder","egg","butter","salt","milk","boiling water"],"steps":["Pour the boiling water over the corn meal and allow it to become cold.","Beat the yolks of the eggs and add to the corn meal.","Then add the milk, flour and the baking powder, salt and melted butter.","Mix and then add the whites of the eggs beaten very stiff.","Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w133:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d4b2235b2ec6605153b92a5e24e965f7200c759e24d5c0952dd4a544d36de34","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-bread"}