Ryzon Wholesome Corn Muffins
From Ryzon baking book, 1916
Sufficient for six muffins.
Presented as published in 1916. 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 Ryzon baking book (1916) by Marion Harris Neil, page 9. The excerpt below is the record exactly as published.
RYZON WHOLESOME CORN MUFFINS BY MISS SARAH E. GIBSON, HAGERSTOWN, MD. }4 level cupful (3 ounces) corn meal. yi level cupful wheat or' graham flour. 3 level teaspoonfuls Ryzon. yi level teaspoonful salt. >• I pupful {yi pint) mUk. I tablespoonful molasses. I tablespoonful melted shortening
Cook this with the app: pantry check, scaling, and the assistant.