tag:blogger.com,1999:blog-7099928889009778249.post4881861162917075708..comments2023-12-22T01:58:33.797-08:00Comments on Historical Food Fortnightly: Betsy Challenge 10: Pumpkin Hoe CakesBetsyhttp://www.blogger.com/profile/15877541086023494379noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7099928889009778249.post-14518507858181194432014-10-18T14:02:54.192-07:002014-10-18T14:02:54.192-07:00Hmm, those sound good! The older American recipes...Hmm, those sound good! The older American recipes do seem to be really simple, although I'm surprised that the recipe didn't call for even a pinch of salt or a bit of honey or molasses. I've seen and used other early hoe cake recipes that do, but never a pumpkin one! I may have to try it; I bet if I add a bit of honey and a pinch of salt and spice they would be really good. And the tip about using boiling liquid with corn meal and letting it sit before cooking it is definitely something that would have been done in the period, if the person was familiar with corn meal! We make corn tortilla dough for the kids at the museum where I work (they form the tortillas and an adult cooks them for the kids) and I always mix the corn flour with boiling water; it tends to "cook" the corn a bit so that when the tortillas are browned on the griddle, they're not raw and gritty inside. The corn soaks in the boiling water faster and better than it would with cooler water.South Bay Ladies' Tea Guildhttps://www.blogger.com/profile/16270038375307806132noreply@blogger.com