{"id":5118,"slug":"southern-corn-pone","title":"Southern corn pone","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of yellow corn meal","cold water","one teaspoonful of salt","a little melted lard","a little sugar"],"ingredients_norm":["yellow corn meal","cold water","salt","little melted lard","little sugar"],"steps":["Mix one quart of yellow corn meal with cold water, into a soft dough.","Add one teaspoonful of salt, a little melted lard, and a little sugar.","Shape with the hands into oval cakes, so that the impression of the fingers will show.","Bake in a well-greased pan in a very hot oven."],"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:w55:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"898027557d0d742bbaf12770c3da0a585399bcc92ffec14f207c83390dc264b5","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","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/southern-corn-pone"}