Chicago Muffins

Name: Chicago Muffins
Yield: 3 servings
Ingredients: one and one-half pints of flour; one-half of a pint of corn-meal; two teaspoonfuls of baking-powder; one tablespoonful of sugar; one teaspoonful of salt; one tablespoonful of butter; three eggs; one pint of milk

From The national course in home economics, 1917

Serves 3

M. A. C

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 107. The excerpt below is the record exactly as published.

CHICAGO MUFFINS. Mix together one and one-half pints of flour, one-half of a pint of corn-meal, two teaspoonfuls of baking-powder, one tablespoonful of sugar and one teaspoonful of salt. Work in one tablespoonful of butter; beat and add three eggs and one pint of milk

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