Skip to content

Corn Gems

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 2 eggs.
  2. 1 cupful of corn flour.
  3. 1/2 cupful of white flour.
  4. 1 tablespoonful of butter.
  5. 1 cupful of milk.
  6. 1 teaspoonful of salt.
  7. 1 teaspoonful of baking-powder.
  8. Break the yolks of the eggs;
  9. add to them milk, salt, and melted butter;
  10. mix them well together, then add the two kinds of flour.
  11. Beat the whites of the eggs to a stiff froth;
  12. when they are ready, add the baking-powder to the flour mixture and then fold in lightly the whipped whites.
  13. Turn at once into warm gem-pans, a tablespoonful of batter into each one, and bake in a hot oven for fifteen minutes.
  14. This receipt can be used for any kind of flour.
  15. MUFFINS No.
  16. 1= 2 cupfuls of flour.
  17. 1 cupful of milk.
  18. 1 level tablespoonful of butter.
  19. 2 eggs (beaten separately).
  20. 1/2 teaspoonful of salt.
  21. 2 even teaspoonfuls of baking-powder.
  22. Mix thoroughly the baking-powder and salt with the flour.
  23. Stir the milk and yolks together;
  24. add the butter, melted;
  25. then the flour, and lastly fold in the whipped whites.
  26. Turn into hot gem-pans, and bake at once in a very hot oven for fifteen to twenty minutes.
  27. Serve immediately.