CRF-L ArchivesArchiver > CRF > 1999-08 > 0935877918
From: "Pat Oneal" <>
Subject: Re: [CRF-L] Recipe Civil War:SOUTH CAROLINA JOHNNY or JOURNEY CAKE & EGG DUMPLINGS
Date: Sat, 28 Aug 1999 18:05:18 -0400
Do you suppose that style Journey Cake is what we today would call "corn
fritters", just shaped a little different? Pat
Date: Saturday, August 28, 1999 4:46 PM
Subject: [CRF-L] Recipe Civil War:SOUTH CAROLINA JOHNNY or JOURNEY CAKE &
>SOUTH CAROLINA JOHNNY or JOURNEY CAKE
>1/2 pint boiled rice or hominy
>1 tbs. butter
>Half a pint of boiled rice or hominy, two eggs, one tablespoon of
>butter, a little salt, flour enough to make a stiff batter; spread on an
>oaken board, and bake before a hot fire; when nicely baked on one side,
>turn, and bake the other; cut through the centre, and butter well. It
>pays for the trouble. This is the way our servants made it at my home
>in Charleston, South Carolina.
> From Recipes from the Pages of Godey's Lady's Book, Lily May
>Spaulding and John Spaulding, editors. Recipe from 1860.
>1 pint milk
>2 eggs, beaten
>1 tsp. salt
>Butter and pepper (optional)
>Butter, nutmeg and syrup (optional)
>Make a batter of a pint of milk, two well-beaten eggs, a teaspoonful of
>salt, and flour enough to make a batter as thick as for pound-cake.
> Have a clean saucepan of boiling water; let the
>water boil fast; drop in the batter with a tablespoon. Four or five
>minutes will boil them. Take them with a skimmer on a dish; put a bit of
>butter and pepper over them, and serve with boiled or cold meat.
>To serve sweet, put butter and grated nutmeg, with syrup or sugar
> From Civil War Recipes: Receipts from the Pages of Godey's Lady's
>Book, Lily May Spaulding and John Spaulding, editors.
>Recipe from 1869.
>"Have A Beautiful Week~End"
>==== CRF Mailing List ====
>Welcome Home, Friends!