Graham Muffins

Ingredients

• 1/2 cup graham flour
• 1/4 cup corn meal
• 1 cup white flour
• 1 1/2 cups buttermilk
• 1/2 t-spoon salt
• 1/2 t-spoon soda

Method

1. 1

   Combine buttermilk, meal, graham and white flour, and sifted soda.

2. 2

   Stir gently until stiff drop batter forms.

3. 3

   Bake in hot oven in well greased muffin irons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 23. The excerpt below is the record exactly as published.

GRAHAM MUFFINS. % cup graham flour. 1/4 cup corn meal. 1 cup white flour. II/2 cups buttermilk. 1/2 t-spoon salt. % t-spoon soda. Put in buttermilk, meal, graham and white flour, soda sifted with flour. Stir gently until stiff drop batter is formed. Bake in hot oven, in well greased muffin irons. Mrs. John Hardwick. 48 ATLANTA WOMAN'S CLUB COOK BOOK SOUTHERN CORN BREAD. 1 qt. meal. 1 t-spoon salt. 3 tbls. lard. li/> cups butter milk. 14 t-spoon soda. 1 cup water. Dissolve soda in buttermilk, add to meal with lard and salt- then add water to right consistency (add more water if necessary). Cook in hot oven. Mrs. J. H. Merritt. PARKER HOUSE CORN CAKE. 1 cup flour. 14 cup sugar. 1 cup corn meal. li/4 t-spoons cream of tartar. 1 cup milk. 1 egg. 1 t-spoon soda. Butter size of egg. Combine flour, corn meal, cream of tartar, soda and salt to- gether. In another bowl, mix egg, sugar, butter and milk ; add this to dry ingredients. Beat well and bake in greased muffin tins. A half cup of floured raisins may be added. Mrs. W. Frank Daub. VIRGINIA CORN PONES. 1 pt. water ground meal. i/4 t-spoon soda. 1 cup buttermilk. 1/2 t-spoon salt. 1 tbls. lard. Sift meal, soda and salt, work in lard, then milk, work quickly, adding water enough to make soft dough. Make into pones with hands, put in hot greased pan, bake in hot oven twelve or fifteen minutes. Mrs. R. T. Bell, Sr. Lynchburg, Va. LIGHT ROLLS. % cake yeast. 1/2 cup tepid water. 1/2 pt. milk. 1/2 pt. cold water. 1 tbls. sugar. 1 tbls. lard. 1 t-spoon salt. Soak yeast in tepid water while scalding milk, add lard and sugar to hot milk, then the cold water and salt, beat in enough floui to make stiff batter, add yeast cake, put in covered pail, stand in warm place and let rise for 2V2 hours. Knead in enough flour to make a light dough. Roll one half inch thick, spread with melted butter, cut with large biscuit cutter, fold half over, put in baking pan, cover, let rise in warm place 2l/> hours. Bake 20 minutes. Mrs. W. M. Jenkins, Smyrna, Ga. DOUGHNUTS. 3 medium size Irish potatoes. 1 cup milk. 3 cups sugar. 6 t-spoon Royal baking powder 3 eggs. 2 qts. flour. Butter size of egg. BREAD, BATTER CAKES AND WAFFLES 49 Cream together butter and sugar. Add well beaten eggs. Stir in potatoes boiled and mashed ; then add milk. Sift in flour, baking powder and nutmeg or cinnamon. Make into a stiff dough. Cut and fry in deep fat (Snowdrift). Drain on brown paper, then rol) in powdered sugar. This makes a large quantity but they keep well Mrs. John Z. Lawshe. DOUGHNUTS. 1 cup sugar. 3 t-spoons Royal baking pow- 1 cup milk. der. 2 eggs. 1/2 t-spoon salt

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