Golden Johnny Cake
A historical recipe for Golden Johnny Cake, modernized for the contemporary kitchen.
Ingredients
- 1 fine grain squash Hubbard squash
- 1 pint Whole milk (Originally sweet milk. Substituted with whole milk.)
- as needed White sugar
- 3 parts Indian meal (cornmeal)
- 1 part All-purpose flour (Originally best flour. Substituted with all-purpose flour.)
- 2 teaspoonfuls Royal Baking Powder
- 1/2 teacupful Raisins
- 1 teacupful Currants
- 1 pinch Salt
- as needed Butter
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Instructions
- 1Cook 1 fine grain squash (Hubbard is best) in a steamer until tender. Scoop out the flesh and pulp it finely.
- 2In a bowl, combine the squash pulp with 1 pint of whole milk, mixing until it reaches the consistency of rich cream. Sweeten lightly with white sugar to taste. In a separate bowl, combine 3 parts Indian meal (cornmeal), 1 part all-purpose flour, 2 teaspoonfuls Royal Baking Powder, 1/2 teacupful raisins, 1 teacupful currants, and 1 pinch of salt.
- 3Combine the wet and dry ingredients. If desired, work a little good butter into the squash pulp before combining. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
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