Johnnycake - Wikipedia

^ a b c .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Kurlansky, Mark (2009). The food of a younger land: a portrait of American food; Before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional: from the lost WPA files. Penguin. p. 86. ISBN 9781594488658. ^ Porter, Darwin; Danforth Prince (2009). Frommer's Bermuda 2010. Frommer's. p. 41. ISBN 9780470470626. Retrieved 14 March 2010. ^ a b c New England Country Store Cookbook by Peter W. Smith (iUniverse 2003) ^ Meehan, Mary Beth (2 August 2006). "Jonnycakes from the Kenyon Corn Meal Company". Boston Globe. Retrieved 6 November 2008. ^ "Johnny-cake". Oxford English Dictionary. 1989. ^ Harper, Douglas. "johnny-cake". Online Etymology Dictionary. Retrieved 31 May 2012. ^ Hess, Karen (1998). The Carolina Rice Kitchen: The African Connection. University of South Carolina Press. p. 125. ISBN 978-1-57003-208-0. ^ a b c Morris, Edward Ellis (1898). Austral English: A Dictionary of Australasian Words, Phrases, and Usages, with Those Aboriginal-Australian and Maori Words which Have Become Incorporated in the Language and the Commoner Scientific Words that Have Had Their Origin in Australasia. Macmillan. p. 223. ^ Randolph, Mary (1824). The Virginia House-wife. Univ of South Carolina Press. p. 277. ISBN 978-0-87249-423-7. ^ Stavely, Keith W. F.; Fitzgerald, Kathleen (2004). America's Founding Food: The Story of New England Cooking. Univ of North Carolina Press. p. 34. ISBN 978-0-8078-2894-6. ^ "Hoecake". Oxford English Dictionary. 1989. ^ "How the Hoe Cake (Most Likely) Got Its Name" (PDF). Historic London Town and Gardens. Archived from the original (PDF) on 5 September 2012. Retrieved 28 July 2013. ^ Bartlett, John Russell (1860). Dictionary of Americanisms: A Glossary of Words and Phrases Usually Regarded as Peculiar to the United States (3rd ed.). Little Brown. p. 197. Retrieved 15 March 2010. ^ Starr, Kathy (1989). The Soul of Southern Cooking. University Press of Mississippi. p. 141. ISBN 9780878054152. Retrieved 12 June 2016. ^ Keane, Augustus Henry (1908). The world's peoples: a popular account of their bodily & mental characters, beliefs, traditions, political and social institutions. G. P. Putnam's sons. p. 256. Retrieved 16 March 2010. ^ a b Lukas, Paul (13 November 2002). "The Big Flavors Of Little Rhode Island". The New York Times. Retrieved 23 July 2018. ^ Dragonwagon, Crescent (2007). The Cornbread Gospels. Workman Publishing. ISBN 978-0-7611-1916-6. ^ Hudson, Charles (1976). "A Conquered People". The Southeastern Indians. University of Tennessee Press. pp. 498–499. ISBN 0-87049-248-9. ^ Paraphrased: Johnny cake boards made for this purpose, were about ten inches wide, fifteen inches long, and rounded at the top. After one side baked brown, the turned the johnny-cake over to treat the other side the same way. If no suitable board was handy, the cook might take the metal blade of a hoe, and clean it and grease it with bear's oil. The dough baked on this metal surface was called a hoe-cake. Vogel, William Frederick (1954). Home Life in Early Indiana. p. 18. ^ Weir, Robert M.; Karen Hess (1998). The Carolina Rice Kitchen: The African Connection. U of South Carolina P. p. 127. ISBN 9781570032080. Retrieved 12 May 2012. ^ Wilcox, Estelle Woods (1905). The Original Buckeye Cook Book and Practical Housekeeping. Reilly & Britton Company. p. 31. ISBN 9781557095152. ^ Dojny, Brooke; Scott Dorrance (2006). Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors. Storey Publishing. p. 211. ISBN 9781580178419. Retrieved 15 March 2010. ^ Hundley, Social Relations in Our Southern States, p. 87-88: "Corn-dodger, corn-pone, and hoe-cake are different only in the baking. The meal is prepared for each precisely in the same way. Take as much meal as you want, some salt, and enough pure water to knead the mass. Mix it well, let it stand for fifteen or twenty minutes, not longer, as this will be long enough to saturate perfectly every particle of meal; bake on the griddle for hoe-cake, and in the skillet or oven for dodger or pone. The griddle or oven must be made hot enough to bake, but not to burn, but with a quick heat. The lid must be heated also before putting it on the skillet or oven, and that heat must be kept up with coals of fire placed on it, as there must be around and under the oven. The griddle must be well supplied with live coals under it. The hoe-cake must be put on thin, not more than or quite as thick as your forefinger; when brown, it must be turned and both sides baked to a rich brown color. There must be no burning—baking is the idea. Yet the baking must be done with a quick lively heat, the quicker the better." ^ Kurlansky, Mark (2009). The food of a younger land: a portrait of American food; Before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional: from the lost WPA files. New York: Riverhead Books. ISBN 9781594488658. ^ a b The Macquarie Dictionary. St. Leonards, N.S.W.: Macquarie Library. 1981. p. 954. ISBN 0949757004. ^ Santich, Barbara. "Bold Palates, Australia's Gastronomic Heritage". www.southaustralianhistory.com.au. Archived from the original on 4 March 2021. Retrieved 13 February 2021. ^ Eley, Talisa (23 August 2017). "Food for thought at NAIDOC Week 2017". The Source News. Griffith University School of Humanities, Languages and Social Science Journalism Media Centre. Retrieved 13 February 2021. ^ Catesby, Mark (1999). Feduccia, Alan (ed.). Catesby's Birds of Colonial America. UNC Press Books. p. 165. ISBN 9780807848166. ^ Benady, Ilana (2005). Aunt Clara's Dominican Cookbook. Lulu. pp. 12, 25. ISBN 9781411663251. Retrieved 16 March 2010. ^ Cambeira, Alan (1997). Quisqueya la bella: the Dominican Republic in historical and cultural perspective. M.E. Sharpe. p. 226. ISBN 9781563249365. Retrieved 16 March 2010. ^ Adventure Guide to the Dominican Republic. Harry S. Pariser. 1994. p. 236. ISBN 9781556506291. Retrieved 16 March 2010. ^ Donaldson, Enid. The Real Taste of Jamaica.