{"id":6055,"slug":"corn-bread-ii","title":"Corn bread (II)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one egg beaten light","one cup of milk","one tablespoonful of sugar","one-half teaspoonful of salt","one cup of yellow corn meal","one cup of flour","two and one-half teaspoonfuls of baking powder","four tablespoonfuls of melted butter or bacon drippings"],"ingredients_norm":["egg beaten light","milk","sugar","salt","yellow corn meal","flour","and half teaspoonfuls of baking powder","butter or bacon dripping"],"steps":["Put in a pan one egg beaten light, one cup of milk, one tablespoonful of sugar, one-half teaspoonful of salt, one cup of yellow corn meal, one cup of flour, and two and one-half teaspoonfuls of baking powder.","If too thin add a little more white flour.","Beat well together.","Add four tablespoonfuls of melted butter or bacon drippings."],"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:w115:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2779a7020cc0b40724296ced5e75c4eed1e1e05b732aa057e426bdafc7185534","created_at":"2026-08-02T16:49:05Z","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-ii"}