Indian Muffins
From Cassell's dictionary of cookery, 1892
Serves 6
Time: half an hour to bake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 741. The excerpt below is the record exactly as published.
boiling milk will ! make a good pudding, with the addition of an , egg, two ounces of butter melted and stirred in, j some pounded sugar, a little salt, nutmeg, and I ginger. Bake in a weU-buttered dish. The I yellow corn-meal is the richest. For a boiled ' suet pudding mix flour with the suet when chopped, or it will not separate equally but : become massed together. Moisten with milk, I and knead and beat the dough, which should I be firm, with the rolling-pin to make it hght. I Make into dumplings of the size of a large j apple, and boil the>a separately tied up in cloths j loosely to give room for swelling. The much- 1 approved polenta is made with partly-cooked mush turned into a well-buttered shallow baking-dish, and mixed up with grated cheese ; to be baked from fifteen to twenty minutes — haK a pound of mush to two ounces of grated cheese. To bake pudding, two hours ; boil, one hour and a half. Indian MuflB.ns. — To make good bread, use a larger quantity of wheat flour than of Indian floui'. To one pint of Indian meal mix the same quantity of wheat meal. Moisten and mix the Indian meal -with boiling milk, and when cold add the wheat fl*ui', c®ld milk, and two well-beaten eggs ; stir in a gill of yeast
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