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Pioneer Cooking: Indian Cake

INDIAN CAKE

1 qt. corn ("Indian") meal
2 tbs. molasses
2 tsp. salt
1/4 c. shortening
Very hot water
Stewed pumpkin (optional)

Indian cake, or bannock, is sweet and cheap food. One quart of sifted meal, two great spoonfuls of molasses, two tea-spoonfuls of salt, a bit of shortening half as big as a hen's egg, stirred together; make it pretty moist with scalding water, put it into a well greased pan, smooth over the surface with a spoon, and make it brown on both sides, before a quick fire. A little stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in butter makes very nice toast.

From The American Frugal Housewife by Mrs. Lydia Child, 1833.

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