Corn Muffins

Ingredients

• 1 cup common corn meal
• 2 tablespoonfuls sugar
• 1 scant teaspoonful salt
• 1 even tablespoonful butter
• 5 cups boiling water

Method

1. 1

   Mix at night the meal, sugar, and salt in the top of the double boiler; add the butter and boiling water, stir until smooth, and cook for an hour.

2. 2

   Turn into a mixing-bowl, and pour over it one fourth of a cup of water to prevent a crust from forming.

3. 3

   In the morning beat it up soft and smooth.

4. 4

   Mix one and a half cups of fine yellow corn flour, one and a half cups of white flour, two even teaspoonfuls of baking powder, and stir them into the cooked meal.

5. 5

   Add one egg, well beaten.

6. 6

   Drop the mixture into round iron gem pans, and bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.

1 scant teaspoonful salt. 1 cup oatmeal. | Pour the water on the oatmeal ; add the salt, and cook three hours in a double boiler. Vfhile still warm, add orie large tahlespoonful of butter^ and half a cup of sugar. The Boston Cook Book. 89 When cool, add half a cup of yeasty and fiour to make a stiff dough. Let it rise over nigiit. In the morning bake in gem pans twenty minutes or till brown. Tea Cakes. 2% cups St. Louis flour. }^ teaspoonful soda. 1 teaspoonful cream of tartar. ^2 cup sugar. % teaspoonful salt. 1 egg. 1 cup milk. 1 tablespoonful butter, melted. Mix in the order given, and bake in gem pans or cups. Add one cup of berries, and it makes a delicious berry cake. Cream Muffins. 1 pint flour. 3^ teaspoonful salt. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. Yolks of 2 eggs, beaten lightly. % cup cream or enough to make a drop batter. Whites of 2 eggs, beaten stiff. Bake in muffin pans, and serve very hot. Tea Cake (Loaf). 1 pint flour. % teaspoonful soda. 1 teaspoonful cream of tartar. 3^ teaspoonful salt. 3 eggs, yolks beaten and mixed with 3 tablespoonfuls sugar. 1 cup milk (mixed with the yolks and sugar). 2 tablespoonfuls melted butter. Whites of the eggs added last. Bake in a brickloaf pan, in a hot oven, as a tea cake. To be eaten hot Granulated Wheat Muffins. 13^ cups granulated wheat (Health Food or Arlington). % teaspoonful salt. 2 even teasp. baking-powder. 1 tablespoonful sugar. 1 egg. 1 scant cup milk. }4 cup water. Mix in the order given, and bake in hissing hot gem pans twenty minutes. 90 The Boston Cook Booh Rye Muffins. (Miss Parloa.) 1 cup rye flour, or sifted rye meal. 1 cup white flour. cup sugar. 1 egg. 3^ teaspoonf ul salt. 1 cup milk. 2 teaspoonfuls baking-powder. Mix rye, sugar, salt, flour, and baking-powder thor- oughly. Beat the egg ; add the milk, and stir quickly into the dry mixture. Bake in hot gem or muffin pans twenty- five minutes. Corn Muffins. (From an unknown Friend.) 1 cup common corn meal. 2 tablespoonfuls sugar. 1 scant teaspoonf ul salt. 1 even tablespoonful butter. 5 cups boiling water

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