Corn Muffins
A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).
A historical recipe
Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- One quart of Indian meal
- One quart of milk
- Two tablespoonfuls of distillery yeast
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- One quart of Indian meal, sifted.
- A heaping spoonful of butter.
- One quart of milk, and a salt spoonful of salt.
- Two tablespoonfuls of distillery yeast, and one of molasses.
- Let it rise four or five hours.
- Bake in muffin rings.
- The same will answer to bake in shallow pans, like corn cake.
- Bake one hour.
- Graham, or unbolted flour, is good made by this receipt.
Plating
Cookware for this recipe
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Sieve