Hoe Cake Recipe 1793 - Transporting You Back in Time
Try this simple Hoe Cake Recipe 1793 for a taste of history. Made with basic ingredients, it's a quick and delicious side dish.
Ingredients
- 2 cups 250g self-rising flour
- 1/2 cup 100g vegetable shortening
- 1 cup 240ml whole milk
- 2-3 tablespoons 30-45ml vegetable oil for the pan
- 1/4 teaspoon 1.25g salt (optional, if using unsalted shortening)
Instructions
Prepare the Batter
- In a large mixing bowl, combine the self-rising flour and salt (if using).
- Add the vegetable shortening to the flour mixture. Using a fork or pastry cutter, blend until the mixture is crumbly.
- Gradually pour in the milk while stirring with a wooden spoon until you have a soupy biscuit batter.
- Let the batter rest for 5 minutes while you preheat the pan.
Preheat the Pan
- Preheat your oven to 425°F (218°C).
- Pour a thin layer of vegetable oil (about 2-3 tablespoons) into an 8-inch round cake pan.
- Place the oiled pan in the preheated oven for about 5 minutes to heat the oil.
Bake the Hoe Cake
- Carefully remove the hot pan from the oven using oven mitts.
- Pour the prepared batter into the hot pan. It should sizzle on contact.
- Return the pan to the oven and bake for 15-20 minutes, or until the top is golden brown.
Serve
- Remove the pan from the oven and let it cool for 2-3 minutes.
- Invert the pan onto a plate to release the hoe cake.
- Slice and serve your Hoe Cake Recipe 1793 warm.