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Hominy and Corn Muffins

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

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 Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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.

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Ingredients

Method

  1. ¼ cup corn meal 1 cup scalded milk ¼ cup sugar 4 teaspoons baking powder ¼ cup hominy 1 teaspoon salt 2 tablespoons butter ½ cup boiling water 2 eggs Cook hominy, salt, butter and boiling water twenty minutes.
  2. Cool.
  3. Scald corn meal with hot milk, add sugar and hominy, yolks of eggs;
  4. beat well;
  5. add baking powder and beaten whites of eggs.
  6. Bake in hot buttered gem pans twenty to thirty minutes.