Another version went by the name Johnny or Johny cake, which some have suggested is a derivation of the word “journey,” according to “Around the Southern Table, Innovative Recipes Celebrating 300 Years of Eating and Drinking” by Sarah Belk (Galahad Books, 1991), Smith said. “Each colony, each community, had its own versions and names, a tradition that faded as the iron kitchen range made all hearth cakes virtually obsolete …,” wrote Karen Hess in historical notes and commentaries in “The Virginia House-wife” by Mary Randolph, a facsimile of the first edition, 1824, along with additional material from the 1825 and 1828 editions, published in 1984 by the University of South Carolina Press.
Mock apple pie Class participants liked the corn pone, which was served with molasses, better than the Apple Pie Without Apples that Smith and Flickinger prepared from a recipe from the “Confederate Receipt Book, A Compilation of Over One Hundred Receipts, Adapted to the Times,” with an introduction by E. Merton Coulter (The University of Georgia Press, 1960, 1989 printing).
Growing fire preparing for the cooking class
Over One Hundred Receipts, Adapted to the Times,” with an introduction by E. Merton Coulter (TheUniversity of Georgia Press, 1960, 1989 printing).
The recipe calls for using a small bowl of “beaten biscuits,” which were very hard, unsalted crackers. “The recipe only says make sure the crackers aren’t hard and to soak them, but doesn’t say whether to use water or milk,” Smith said as she broke white unsalted crackers into little crumbs. It also says to “sweeten to taste” so Smith added a 1/2 cup sugar.