Corn Meal Muffins with Dates or Raisins
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 20. The excerpt below is the record exactly as published.
CORN MEAL MUFFINS WITH DATES OR RAISINS 1«4 Cups White Corn Meal 2 Tablespoons Brown Sugar 1 Teaspoon Salt 2 Tablespoons Shortening VA Cups Milk % Cup Barley Flour 4 Teaspoons Baking Powder 1 Egg Vz Cup Chopped Dates or Raisins Cook together the first five ingredients for ten minutes, in a double boiler. When cool, add the eggs, the dates and the flour sifted with the baking powder. Beat thoroughly and bake in a quick oven. MOLASSES CORN MUFFINS VA Cups Corn Meal % Cup Flour 3 Teaspoons Baking Powder 2 Tablespoons Fat Vz Teaspoon Salt 1 Egg !4 Cup Molasses 1 Cup Water Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven. CEREAL GEMS OR BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1 Cup Oats 1 Cup Warm Water (not hot) Vz Teaspoon Salt 14 Cup Vegetable Shortening 1-3 Cup Brown Sugar 2 Eggs 4 Teaspoons Baking Powder Vz Cup Hot Water or Milk 1 Cup Corn Meal 1-3 Cup Cold Milk Put oatflakes in a bowl; add cup of warm water; let stand seven or eight hours or over night. When ready to make gems, put corn meal into a bowl and pour the hot milk or water over it. Stir well, adding salt and shortening. Let stand thirty minutes more. Now add tz^ yolks, sugar, baking powder, the cold milk and the oatflake mixture and beat well; fold in stiflfly beaten whites. Pour into hot greased gem pans and bake in moderately hot oven. Serve fresh. These are delicious for luncheon with hot cocoa and stewed fruit; also good cold for the school lunch. Lift off top and spread with butter and jam for the lunch basket. BARLEY RICE FLOUR MUFFINS 1 Egg, well beaten 114 Cups Milk
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