Mush Muffins

Ingredients

• One tea cup corn meal
• butter size of a walnut
• one egg
• pinch of salt
• three cups boiling water

Method

1. 1

   Put the corn meal and butter in a shallow pan, pour over it a cup full of the boiling water, stir until thoroughly mixed and let stand a moment; then pour on the other two cups of boiling water.

2. 2

   Set the pan over the fire and stir hard until it is transparent looking; let cool for ten minutes, then add the beaten egg.

3. 3

   Drop into hot muffin pans and bake.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.

MUSH MUFFINS. One tea cup corn meal, butter size of a walnut, one ego, pinch of salt, three cups boiling water

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