Corn Gems

Ingredients

• One egg
• 14 cups milk
• 1 cup flour
• 1 cup corn meal
• 1 tablespoon butter (melted)
• 2 teaspoons baking powder
• 1 teaspoon salt

Method

1. 1

   Beat well and bake from 20 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 45. The excerpt below is the record exactly as published.

CORN GEMS.—One egg, 1 cup corn meal, 1 cup white flour, 1 cup sweet milk, 4 tablespoons melted butter, 2 table- spoons sugar, 2 teaspoons baking powder. Add the melted butter last, and bake in gem pans. BREAKFAST GEMS.—One cup of sweet cream, 1 ego, 1 cup flour, $ teaspoon baking powder. Fill gem pans and bake quickly. Mrs. B. Hanpy. BUNS.—Before kneading your bread in the morning, take a piece of the sponge, add 4 teacup of milk (warm), $ teacup butter, 4 teacup sugar, 1 egg, currants, a pinch of soda, and a cup of flour. Beat well together and let rise very light; knead as soft as possible, let rise again real light. Flour your bake-board well and roll out about 1 inch thick ; cut out with a small cake cutter, or pinch off in small pieces, and, when very light, bake in a quick oven 20 minutes. Miss Mary Ross. CORN MEAL GEMS.—Two eggs, $ cup sugar, 1 cup sweet milk, butter little larger than an egg, 24 teaspoons baking powder, 3 large handfuls of cornmeal, flour to stiffen. K. OTTON. POP OVERS.—One pint milk, 2 eggs, 9 tablespoons flour. Fill cups, or moulds, half full, bake in a flaming oven. Eat with sauce. Mrs. OLIVER. LEMON BISCUIT.—Two eggs, 24 cups white sugar, 1 cup lard, 1 pint sweet milk, 5 cents of oil of lemon, 5 cents of carbonate of ammonia, a pinch of salt. Mix stiff, roll out like cookies, bake in moderate oven. Set the milk 120 BREAD, BISCUITS AND ROLLS. on back of stove, and the ammonia in it, to dissolve, Mrs. JOHN STEPHENS. DANISH BISCUITS.—Half pound flour, 6 ounces butter, + pound sugar, $ teaspoon vanilla, + pound almonds chopped fine, 1 egg. Mix well together, roll very thin, cut into small round cakes, and cook in a very hot oven. Mrs, PLUMMER. WAFFLES.—One pint flour, 2 eggs, ? pint milk, 1 tablespoon dripping or butter, a pinch of salt, 2 teaspoons baking powder. Rub dripping or butter into the flour, add other ingredients. Fry in waffle-irons over a very hot fire. Good dripping is better than butter. Mrs. PLUMMER. LEMON BISCUITS.—Four quarts of flour, 1 cup of lard, 24 cups white sugar, 2 egos, 5 cents of oil of lemon and 5 cents of ammonia (using 4 quantity), 1 pint sweet milk. Dissolve the ammonia in hot water then pour into milk. Mix very stiff. A. LEWIS. OATMEAL BISCUITS.—Two cups oatmeal, 2 of flour, 4 cup sugar and $ cup butter, $ teaspoon soda, water to mix. A. LEwIs. TEA BISCUITS.—Two quarts flour, butter the size of 2 eggs mixed in flour, 1 teaspoon salt, 3 teaspoons baking powder, water or milk ; thicken enough to roll. Lucy BELL. GRAHAM GEMS.—One and one-half tablespoons butter (not melted), 2 heaping tablespoons brown sugar, 1 egg (beat well), 1 cup milk (sweet best), 1 cup white flour, ¢ cup graham flour, 2 teaspoons baking powder. Cream butter and sugar, add egg and milk; mix well flours and powder before adding; quick oven. Buke in gem pans. Mrs. Moopig. BREAD, BISCUITS AND ROLLS. 121 GRIDDLE CAKES.—One pint sifted flour, 1 teaspoon sugar, 1 teaspoon salt, 14 teaspoons baking powder. Mix these together, then beat 2 eggs until light, and after put- ting a little milk with the dry ingredients and mixing, add the eggs and a teaspoon of molasses (which makes them nice and brown), then add remainder of milk—enough to make a soft batter. Just what quantity of milk is requir- ed cannot be given, as different flour absorbs more or less moisture. CORN GEMS.—One egg, 14 cups milk, 1 cup flour, 1 cup corn meal, 1 tablespoon butter (melted)

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