Corn Meal Puffs

Ingredients

• 2 cups fine white corn meal
• % tsp salt
• 1 tsp. butter
• 2 or 3 T. milk
• 1 tsp. sugar
• 2 eggs

Method

1. 1

   Scald milk with boiling water, so that meal is all wet; then add ingredients in order given except eggs.

2. 2

   When the batter is cold, add the eggs, yolk and whites beaten separately.

3. 3

   The batter should drop easily from the spoon, not thin enough to pour.

4. 4

   Have pans greased and hissing hot and a hot oven.

5. 5

   Bake until brown and puffy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 24. The excerpt below is the record exactly as published.

COKN MEAL PUFFS 2 cups fine white corn meal % tsp salt 1 tsp. butter 2 or 3 T. milk 1 tsp. sugar 2 eggs

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