Preparing johnnycakes, which are made with corn meal.
— Photo by Douglas Perkins
“A true Rhode Island Yankee will have jonny-cakes with all three meals: with bacon and eggs in the morning; with pork chops and boiled potatoes at noon; and with Yankee pot roast for supper.’’
— Donald J. Boisvert, in 500 tomato plants in the Kitchen (2001)
Kenyon Corn Meal Co., a grist mill in Usquepaug, R.I. The building shown was built in 1886, and the enterprise dates from 1696.
