Post by spence on Jun 24, 2019 11:10:51 GMT -7
Rockahominy, ash/fire cakes, journey/johnny cakes, hoe cakes, cornpone, cornbread, hasty pudding/mush...many thanks to the man who invented corn. Few foods are as easily useful on a trek, and few are more tasty, for me, but it's difficult to say where one type stops and another starts. Sometimes it seems like many names for the basic same thing.
One of my favorites, which I both eat at home and take on treks, is hoe cakes. I made some for lunch today, using the recipe demonstrated in one of Jon Townsend's videos from Mount Vernon. They were apparently a favorite of George Washington.
yellow cornmeal, coarse stone-ground is best
salt to taste
a dash of cayenne pepper
warm water
oil for frying
Mix all dry ingredients thoroughly, then add warm water to make a consistency like pancake batter. Heat oil or lard to medium high in a skillet, drop spoonfuls of batter. Cook on the first side until bubbles appear, then turn and cook until well browned on the second side. Serve with homemade buttermilk if you are lucky enough to have it.
If you intend these for a trek, they can be baked in a dry pan, makes them less messy to carry.
There is a persistent tale that these were baked on a field hoe, probably not correct. A type of flat metal plate, a griddle, was called a hoe in the period.
THE VIRGINIA GAZETTE
September 29, 1768
"SOLD, for ready money, at John Greenhow's store, Williamsburg ...
Indian ink, iron pots, skillets, salamanders, Dutch ovens, baking hoes of all sizes...."
Spence
One of my favorites, which I both eat at home and take on treks, is hoe cakes. I made some for lunch today, using the recipe demonstrated in one of Jon Townsend's videos from Mount Vernon. They were apparently a favorite of George Washington.
yellow cornmeal, coarse stone-ground is best
salt to taste
a dash of cayenne pepper
warm water
oil for frying
Mix all dry ingredients thoroughly, then add warm water to make a consistency like pancake batter. Heat oil or lard to medium high in a skillet, drop spoonfuls of batter. Cook on the first side until bubbles appear, then turn and cook until well browned on the second side. Serve with homemade buttermilk if you are lucky enough to have it.
If you intend these for a trek, they can be baked in a dry pan, makes them less messy to carry.
There is a persistent tale that these were baked on a field hoe, probably not correct. A type of flat metal plate, a griddle, was called a hoe in the period.
THE VIRGINIA GAZETTE
September 29, 1768
"SOLD, for ready money, at John Greenhow's store, Williamsburg ...
Indian ink, iron pots, skillets, salamanders, Dutch ovens, baking hoes of all sizes...."
Spence
Spence
