Corn Muffins II
From Cooks in clover, 1889
Recipe attributed to Mn. IV. M. Payne.
Presented as published in 1889. 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 Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.
orn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar, two heap- ing teaspoons of baking powder. Stir all with sweet milk or water to a soft dough. Put in small pans and bake immediately in a hot oven. Mn. IV. M. Payne. Waffles. — One scant quart of flour, one quart of milk, one teaspoon of salt, four tablespoons of melted butter, fotir eggs, two heaping teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.