Corn and Rice Muffins
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.
Corn and Rice Muffins. 1 pint white corn meal. 1 teaspoonful salt. 1 tablespoonful flour. 1 cup cold boiled rice. 1 teaspoonful soda, scant. 1 pint sour milk. 1 egg. 1 tablespoonful melted butter, or drippings
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