Corn Muffins No. 2
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 96. The excerpt below is the record exactly as published.
Corn Muffins No. 2. — One cup granulated corn-meal, three fourths of a cup of boiling water, one half of a cup of cold sweet milk, one cup of boiled rice, one heaping teaspoonful of sugar, one level teaspoonful of salt, one tablespoonful of butter, one teaspoonful of Bread- Making. 211 baking powder, two eggs. Mix the salt and sugar with the meal, scald with the boiling water, add the butter, then the milk, then the eggs, then stir in the rice, then lastly add the baking powder. Bake in muffin cups or pie pans. Corn Griddle Cakes No. i — One cup of granulated corn-meal, three fourths of a cup of boiling water, half a cup of cold sweet milk, one heaping teaspoonful of sugar, one level teaspoonful of salt, one tablespoonful of flour, one teaspoonful of baking powder
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