American
Corn Muffins
From The Henderson cook book, 1914
Serves 2
— Mrs. Henree E. Newell.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 39. The excerpt below is the record exactly as published.
CORN MUFFINS. Two cups of meal, 1 cup sweet milk and 1 cup sour milk. After-dinner coffee-spoon level full of soda, salt to taste and 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.