Philpy

Philpy was one of the quick rice breads common in the Lowcountry in the 18th and 19th centuries. It is apparently unique to the area, but it’s just a journey, or johnny, cake enriched with an egg. Charleston Receipts and other modern cookbooks give recipes for philpy enriched with butter and made with wheat flour, but I prefer the old-fashioned kind, served with delicate sorrel or she-crab soup. The following recip