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Philpy
- Makes
8 Slices
- Difficulty
Easy
Published 1992
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
Ingredients
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