Maize Muffins

Ingredients

• one pound of shredded maize
• one pint of hot milk
• a teaspoonful of salt
• one ounce of butter
• three beaten eggs
• one ounce of sugar
• two teaspoonfuls of wheat baking-powder

Method

1. 1

   Mix maize, milk, salt, and butter; let cool.

2. 2

   Whisk in eggs, sugar, and baking powder.

3. 3

   Half fill muffin-rings and bake in a hot oven.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 61. The excerpt below is the record exactly as published.

e teaspoonful of salt, and one of soda, mixed together with the sifted meal in a large bowl ; one cupful of molasses, in a quart measure or small bowl, with spoon ; a large beat- ing spoon ; palette-knife, to scrape your mixture from the bowl; a tin bread or pudding boiler, well buttered. Stir the meal, salt, and soda, dry, until thoroughly mingled.. Pour one pint of hot water to the molasses, and stir it up. Pour the molasses and water into the *55 MAIZE MUFFINS. 156 middle of your meal, stirring to a smooth batter as in previous directions ; beat all quickly and well for several minutes ; it should be of a consistence to stir easily, and break in pouring, but not to run. With some qualities of molasses, you may need to add from a spoonful or two to half a cup more of warm water, to make it right. Put into your tin boiler, cover tight, and put this into an iron kettle with boiling water in it. Cover the kettle also. Boil steadily for three hours, look- ing from time to time to see if the water in the kettle is boiling away. Keep it replenished, always from boiling water. Take the bread-boiler out at the end of the three hours, and set it into the oven for about ten minutes ; longer if the oven is not quick. This is to dry the outside steam off, and form a tender crust. Put hot upon the' table ; cut and help hot. — Just How: A Key to the Cook- Books : Mrs. A. D. T. Whitney. Houghton, Mifflin, & Co., Pubs. (By per) Maize Muffins. Shredded maize deserves special mention, as being the highest and most scientific product of corn that has been introduced for public consideration. From it a most excellent porridge can be made in ten minutes. Griddle-cakes, sweet puddings, and especially break- fast-rolls made of it, are delightful. Most excellent muffins are prepared as follows : Mix together one pound of shredded maize, one pint of hot milk, a tea- spoonful of salt, and one ounce of butter ; let it cool, and whisk into it three beaten eggs, one ounce of JOHNNY- CA KE. 157 sugar, and two teaspoonfuls of wheat baking-powder

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