Corn Muffins

Ingredients

• Six ounces of cornmeal
• four ounces of sugar
• four ounces of lard
• four eggs
• one pint of milk
• eighteen ounces of pastry flour
• one and one-half ounces of baking powder
• one ounce of salt

Method

1. 1

   Mix all light; if too stiff add a little more milk.

2. 2

   Bake hot.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 38. The excerpt below is the record exactly as published.

corn muffins; put in well greased, deep tins, with cover; do not fill them half full. Set in a pan with one and one- half inches of water, so as to steam or boil from bottom, or bake in a steamer. Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees. Boston Brown Bread with Baking Powder. Ingredients are the same as above, only use in place of the yeast two tablespoonfuls of good baking powder. American Rye Bread. American bakers generally use the same formula as for the gra- ham bread, only they take rye flour in place of graham. German bakers make a separate dough and bake it like Vienna bread. French Rolls. In the evening set a stiff dough of three ounces of compressed yeast, four quarts of luke warm milk, three quarts of water, two ounces of salt, two ounces of sugar, four ounces of lard, four ounces of butter and sufficient flour (not too strong). In the morning, push down the dough, break off a little smaller than biscuits, roll up, let it spring a little, then press down well in center with a thin rolling pin, wash with a little melted butter, and double over. Set to raise and bake hot; 400 degrees. Raised Biscuits. You can take either of the bread doughs; add a little extra milk and lard or butter, and roll up round. — 82 — Finger Rolls or L,ady Washington Rolls. Dissolve two ounces of compressed yeast in two quarts of warm milk; add one-half of a pound of lard and butter, six ounces of sugar, two and one-half ounces of salt, another quart of milk, one quart of water, and sufficient flour (mixed) to make medium dough. Work well and set to raise about two and one-half hours, in a warm place. Break off in small pieces, mould up round and cover over to let them raise some. Then mould over in finger-shape and set close together on greased tins, until light; wash with egg, and bake. Parker House Rolls. Dissolve three ounces of compressed yeast with two quarts of milk; add two ounces of sugar, one ounce of salt, four ounces of butter, two ounces of lard, four eggs or ten yolks, and enough flour to make medium dough; wash well; let raise two hours, push down and set away another hour; make up in shape to suit yourself, let it raise, wash with egg, and bake quickly. Tea Biscuits, Three and one-fourth pounds of flour, three ounces of baking powder, one and one-half ounces of salt, all sifted together; rub dry six ounces of lard in the flour and mix with one and one-fourth quarts of milk into a light dough. Roll out at once one-half of an inch thick, cut out, set close together, wash with milk; first prick with a fork, and bake hot; 400 degrees. Newport Rolls. Same as tea biscuits, only add two ounces of butter, roll a little thinner, cut out, wash with butter and double over like French rolls; let stand a few minutes, wash with egg and bake. Graham Gems. Break like biscuits from either of the graham bread doughs. Roll up like biscuits, set to raise in gem tins and do not bake too hot. — 83 — Corn Afuffins. Grease and heat well deep gem tins and fill over half full of this mixture: Six ounces of cornmeal, four ounces of sugar, four ounces of lard, four eggs; mix all light; add one pint of milk and eighteen ounces of pastry flour with one and one-half ounces of baking powder

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