Recipe: New England Corn Cake

One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted BUTTER. Scald the milk and gradually pour it on the meal; when cool add the BUTTER and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into BUTTERed deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)