Ingredients:

1 cup dark rum

1 cup whole milk (or half-and-half)

1 Tablespoon dark molasses

1 Tablespoon sugar

1 Tablespoon salt

1-1/2 cups Jonnycake meal (this is a rare white flint corn found only in parts of Rhode Island and Connecticut; one source is: Carpenter's Grist Mill, Inc., 35 Narragansett Avenue, Wakefield, RI, 02879).

NOTE:This meal must be kept in the freezer, otherwise it will quickly spoil - in the colonial period, it was stored in a muslin bag suspended in a barrel of rum, but since we don't do that any more we have added rum to the recipe instead.

Mix dark rum, milk, dark molasses, sugar, salt, and Jonnycake meal. Cover and let stand overnight. In morning, stir up well. The batter needs to be about the consistency of runny mashed potatoes, so you may need to add a little more milk. Drop about a Tablespoon of the batter at a time onto a greased griddle heated to 375 degrees to 400 degrees. Cook a few minutes on each side until the cakes have reached a medium tan. Serve with butter and molasses on top. The word Jonnycake (note: no "H" in it) is short for Journey cake, as some people used to carry them in their pockets for a snack on the road, but we don't recommend that.

Serves: 4 to 6 people

• Newport House B&B on VirtualCities.com
• Newport House B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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