Corn Muffins
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.
ee cups of flour, one teaspoonful of soda, two of cream of tartar, lard half the size of an ^gg^ one leyel teaspoon of salt; mix Indian meal and flour; sift cream of tartar to them ; stir with the milk into a smooth Breakfast Breads, 121 batter ; beat the yolks of the eggs ; stir them in; melt the lard and add it; then beat the whites to a stiff foam and stir them in ; dissolve the soda in yery little boiling water, and add it last thing ; bake in a yery quick oyen. CORK MUFFIKS. One cup of corn-meal, one of flour, a dessert-spoonful of butter, two eggs, two small teaspoonfuls of baking- powder, one tablespoonful of sugar
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Cook this with the app: pantry check, scaling, and the assistant.