Raised Corn-meal Muffins
A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).
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A historical recipe
What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- Two cups milk
- two cups corn-meal
- one tablespoonful white sugar
- one tablespoonful lard
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard, quarter yeast-cake.
- Heat the milk to boiling, and pour it upon the meal.
- While this is warm, beat in all the other ingredients except the lard.
- Let it rise six hours.
- Add the lard.
- Fill muffin tins, and let the batter rise twenty minutes before baking.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Chef's knife