Cornmeal Gems
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 32. The excerpt below is the record exactly as published.
CORNMEAL GEMS i cup Purity Cornmeal. 1 cup Purity Flour. 3 teaspoons baking powder. 1 tablespoon sugar. Mix and sift the dry ingredients. Add milk gradually, egg well beaten and melted butter. Bake in hot oven in buttered gem pans for 25 minutes. 1 tablespoon melted butter. i teaspoon salt. I cup milk. 1 egg
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