gluten-freenut-free
Marcellus's Corn Muffins (No. 1)
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
- 1 pint buttermilk
- ^ pint corn meal
- 1 teaspoon soda
- ^ teaspoon salt
- 1 tablespoon melted lard
Method
Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together.
Have muffin-rings hot and well greased and fill half full and cook brown.
Nutrition per serving
503Calories
13 gProtein
74 gCarbs
16 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
MARCELLUS'S CORN MUFFINS (No. 1) 1 pint buttermilk, ^ pint corn meal, 1 teaspoon soda, ^ teaspoon salt, 1 tablespoon melted lard
Cook this with the app: pantry check, scaling, and the assistant.