Corn Puffs

Ingredients

• Score down the centre of each row of grains of six ears of corn
• Add to this half a cupful of milk
• the yolks of two eggs
• half a teaspoonful of salt
• one cupful and a half of pastry flour
• one rounding teaspoonful of baking powder

Method

1. 1

   Score down the centre of each row of grains of six ears of corn; with a dull knife press out the pulp.

2. 2

   This should measure one cupful and a half.

3. 3

   Add to this half a cupful of milk, the yolks of two eggs and half a teaspoonful of salt; then stir in one cupful and a half of pastry flour that has been sifted with one rounding teaspoonful of baking powder.

4. 4

   Fold in the well-beaten whites and bake in greased gem-pans in a moderate oven for twenty minutes.

5. 5

   Serve the same as breakfast muffins.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 27. The excerpt below is the record exactly as published.

CORN PUFFS Score down the centre of each row oi grains of six ears of corn ; with a dull knife press out the pulp. This should measure one cupful and a half. Add to this half a cupful of milk, the yolks of two eggs and half a teaspoonful of salt; then stir in one cupful and a half of pastry flour that has been sifted with one rounding teaspoonful of baking powder

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