Corn Meal Muffins
From The Raleigh cook book, 1907
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 19. The excerpt below is the record exactly as published.
Corn Meal Muffins. teaspoon of lard. Scald the meal slightly, add the well-beaten eggs, butter and large pinch of salt. Stir together, then with cold water, and add one-half teaspoon baking powder at the last. Pour into hot, well-greased muffin rings, and bake. 1 coffee cup of meal, lightly filled; 2 eges
Cook this with the app: pantry check, scaling, and the assistant.