Berkshire Muffins

Ingredients

• One-half a cup of cornmeal
• one-half cup of flour
• one-half cup of cooked rice
• two tablespoonfuls of sugar
• one-half a teaspoonful of salt
• two-thirds cup of scalded milk (scant)
• one egg
• one tablespoonful of melted butter
• three teaspoonfuls of baking powder

Method

1. 1

   Turn scalded milk on meal, let stand five minutes; add rice and flour mixed, and stiffen with remaining dry ingredients.

2. 2

   Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 239. The excerpt below is the record exactly as published.

three teaspoonfuls of baking powder. Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add scalded milk to cornmeal, then add sugar and butter. Combine mixtures, cool slightly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat thoroughly. Bake in hot buttered gem pans. Berkshire Muffins. One-half a cup of cornmeal, one-half cup of flour, one-half a cup of cooked rice, two tablespoonfuls of sugar, one-half a teaspoonful of salt, two-thirds cup of scalded milk (scant), one egg, one tablespoonful of melted butter

Cook this with the app: pantry check, scaling, and the assistant.