The Carpenter's Grits Mill

This is the "Carpenter's Grist Mill" Built by Samuel E. Perry in 1703. On Moonbeach Rd, Perryville, RI. It is still a working mill. Using Whitecap Flint Corn. It is a water powered mill. The only one still in use in the state of RI.
The mills in Ri are said to be the first to make Jonnycakes. They were started and found out about by the early settlers. The Indians showed the basic consept to the Colonists. The Narragansett Indians called them "nokechick", they then went on to be called 'Journey cakes", then on to being called the Jonny Cakes".
These were made by taking the groung corn meal, scalding it with boiling water or milk. Sometimes adding or topping with butter, and or syrup, or molasses.
It is said that the Mill still provides much of the local cornmeal and grits of this area. I hope that you enjoy the recipies handed down from the indians. We are working on trying them all.

Brownbread-
(perfect to accompany baked beans,they say.)
1 c. jonnycake meal
1 c. flour
1 c.whole wheat or grahm flour
2 tsp. baking soda
1 tsp. salt
3/4 c. dark molasses
2 c. sour milk

Combine dry ing. in bowl. Add in Molasses and sour milk. (Stir in 1/2 c. raisins if desired). Fill a greased one-pound coffe can 2/3 full. cover with foil and elastic band. Steam on rack in pan for 2 hrs.(maintain boiling water level to bottom of cans). Uncover and cool. Serve in thick slices.


Cornbread or Jonnycake in the oven)-
(great for breakfast-add blueberries for extra flavor).

1c. meal
1 c. flour
2tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
2 eggs
1 c. milk
3 tbls. melted butter

Blend dry ing. together. In bowl mix eggs, milk, and butter-beat) Mix all together. pour in to 8in. square baking pan. 425 degrees 25 min.

Have fun and enjoy. Let me know what you think.