Corn Muffins

Ingredients

• one quart sifted Indian meal
• a heaping teaspoon butter
• one quart milk
• a salt-spoon salt
• a third cup yeast
• a tablespoon of molasses

Method

1. 1

   Mix all ingredients, let rise for four or five hours, and bake in muffin rings.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 28. The excerpt below is the record exactly as published.

One quart sifted Indian meal, a heaping tea- spoon butter, one quart muk^ a salt-spoon salt, a third cup yeast, a tablespoon of molasses ; let it rise four or five hours, and bake in muffin-rings. . Com MufHn%. — ^Two cups corn meal, one-half cup flour, one- fourth cup sugar, two eggs, butter size of a walnut, one teaspoon salt, two tea-spoons baking powder and enough sweet milk to make quite thin. Bake in gem pans. Cream jITw^tw.— Beat the yolks of three eggs with one teaspoon salt and stir in a half-pint sweet cream adding a half-pint of flour and lastly the whites of the eggs beaten to a stifl" froth. Bake in buttered gem pans in quick oven from ten to fifteen minutes. Chaham Muffins. — One egg, heaping tablespoon butter, one and a half cups milk, little salt, one teaspoon baking powder, Graham flour to stifien. Put in slightly heated gem tins and bake. Oraham Muffi^ns. — ^Two cups sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to maie moderately stifi*. If not convenient to use sour milk, use sweet, adding cream* of tartar. Indian Muffins. — ^Two cups Indian meal scalded with as little water as possible, one cup flour, one cup ^^^^ ^^^^_ tf^^Bl sweet milk, one tablespoon butter, half ^^^ ^^^r ^^^^' cup sugar, one small cup yeast. Let rise Hompaa. Learc«kePaa. 8««iiopraa. oyemight and bake in rings for breakfeast. Rice Muffins. — One cup cold boiled rice, two eggs, one quart milk

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