Indian Pone
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Bring 1 quart of water to a boil in a pot.
Stir in enough Indian meal to make a very thin batter, beating frequently for 10 minutes.
Remove from heat.
Pour into a pan.
Add 1 ounce of butter and salt to taste.
When the batter is lukewarm, stir in enough Indian meal to make it thick.
Rise and shape
Set aside to rise overnight.
In the morning, shape into small cakes.
Bake
Butter your tins.
Bake in a moderate oven at 350°F (175°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Forms the batter and bulk of the cakes, giving them their body and structure as it cooks.
- Butter
- Adds fat for richness and helps keep the baked cakes moist and tender.
The step that matters
Stirring in the second portion of meal at lukewarm temperature. If the batter is too hot, the meal can cook unevenly or thin out, while a cooled batter thickens to a shapeable dough. Adding meal only once it is lukewarm lets the starch thicken it properly for shaping after the overnight rise.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.