Corn Muffins
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- 1 cup corn meal
- 1 cup white flour
- 4 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup thin cream
- 2 tablespoons Cottolene
- 2 eggs
Method
- 1 cup corn meal.
- 1 cup white flour.
- 4 teaspoons baking powder.
- 1/4 cup sugar.
- 1/2 teaspoon salt.
- 1 cup thin cream or milk.
- 2 eggs beaten very light.
- 2 tablespoons Cottolene.
- PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.
- Add cream or milk and stir to a smooth batter.
- Add well beaten eggs and melted butter.
- Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes.
Plating
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