American
Corn Muffins
From The Edwardsville cook book, 1906
Always good if carefully measured.
Presented as published in 1906. 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 Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.
CORN MUFFINS. Mrs. J. F. Boyd, Shelbyville, Tennessee. 1 level pint sifted meal. 1 pint good buttermilk. 1 teaspoon salt. 1 egg. Dissolve the soda in buttermilk and pour over the meal, add the egg and beat the whole two minutes. If a trifle stiff add 2 tablespoons water. Have muffin pans hot, not warm, pour into each ^ teaspoon lard or butter
Cook this with the app: pantry check, scaling, and the assistant.