Trenton Corn Muffins

Ingredients

• a pint of milk
• a cupful and two-thirds of sifted flour
• a cupful of corn meal
• a scant half-cupful of sugar
• one-third of a cupful of butter
• three eggs
• one teaspoonful and a quarter of soda
• two teaspoonfuls and a half of cream-of-tartar
• half a teaspoonful of salt

Method

1. 1

   Sift flour, meal, salt, and cream-of-tartar together.

2. 2

   Cream butter and sugar, then add beaten eggs.

3. 3

   Dissolve soda in milk and add to the mixture along with remaining ingredients.

4. 4

   Beat well, pour into buttered muffin pans, and bake for half an hour in a quick oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 427. The excerpt below is the record exactly as published.

Trenton Corn Muffins. This is rather an expensive receipt to follow, but muffins made by it are delicious. The materials are : a pint of milk, a cupful and two-thirds of sifted flour, a cupful of corn meal, either white or yellow, a scant half- cupful of sugar, one-third of a cupful of butter, three eggs, one teaspoonful and a quarter of soda, two tea- spoonfuls and a half of cream-of-tartar, and half a tea- spoonful of salt. Sift the flour, meal, salt, and cream-of-tartar twice to- gether. Beat the butter and sugar to a cream, and after beating the eggs well, add them to this cream. Dissolve the soda in the milk, and add to the mixture ; then add the remaining ingredients. Beat quickly and vigorously, and after pouring into well-buttered muffin-pans, bake for half an hour in a quick oven. A dozen large muffins can be made with the quantities of ingredients mentioned. * Rice Muffins. Mix together in a sieve, and then rub through it, one pint of flour, one table-spoonful of sugar, two teaspoon- fuls of baking-powder, and a level teaspoonful of salt. With the hands rub a generous table-spoonful of butter into the mixture. Beat two eggs till light, and add half a pint of milk to them ; then stir this mixture into the one first made, and beat very light. When the batter is smooth, add a cupful of cold cooked rice, and beat thor- oughly. Bake in buttered muffin-pans for thirty-five minutes in a rather quick oven. 808 MISS PARLOA'S KITCHEN COMPANION. * Hominy Muffins. For twelve muffins use one cupful of warm boiled hominy, one cupful of milk, one cupful and a half of flour, one generous teaspoonful of baking-powder, half a teaspoonful of salt

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