Buttermilk Muffins

Ingredients

• 4 cupfuls cornmeal
• 2 eggs
• 1 teaspoonful salt
• 3 cupfuls buttermilk
• 3 tablespoonfuls fat
• 1 1/2 teaspoonfuls soda

Method

1. 1

   Sift the meal, add the salt and melted shortening.

2. 2

   Beat the eggs thoroughly and then add the buttermilk.

3. 3

   Dissolve the soda in a little water and add it.

4. 4

   Pour into hot, well greased muffin or gem pans and bake in a hot oven.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 12. The excerpt below is the record exactly as published.

Buttermilk Muffins 4 cupfuls cornmeal 2 eggs 1 teaspoonful salt 3 cupfuls buttermilk 3 tablespoonfuls fat 1% teaspoonfuls soda S

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