FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
• 3/4 cup corn meal.
• 1 1/4 cups flour.
• 1/4 cup sugar.
• 4 teaspoons baking powder.
• 1/2 teaspoon salt.
• 1 cup milk.
• 1 egg.
• 1 tablespoon melted butter.
Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.