Corn Puffs No. 2
From Every-day dishes and every-day work, 1897
The batter should be thin enough to drop easily from a spoon.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 28. The excerpt below is the record exactly as published.
the yolk of one egg with one cupful of rich milk. Add to the liquid one cupful of flour, one-half cupful of fine yellow corn-meal, and one-fourth cupful of sugar, all of which have previously been well mixed together. Less sugar may be used, or it may be entirely omitted if preferred. Place the batter on ice for an hour, or until very cold. Then beat it vigorously five or ten minutes, till full of air bubbles ; chop in TJNFERMSNTED SRliADS. 5 3 lightly the stiffly beaten white of the egg, and put at once into heated irons. Bake in a moderately quick oven thirty or forty minutes. Com Puffs No. 2. — Scald two cupfuls of fine white corn-meal with boiling water. When cold, add three tablespoonfuls of thin sweet cream and the yolk of one egg. Beat well, and stir in lastly the white of the egg, beaten to a stiff froth. The batter should be sufficiently thin to drop easily from a spoon, but not thin enough to pour. Bake in heated irons, in a moderately quick oven. Corn Puffs No.
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Cook this with the app: pantry check, scaling, and the assistant.