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Rice 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. 1 cup corn meal 1 cup cold cooked rice 1 teaspoon salt 2 teaspoons baking powder ¼ cup milk 1 egg 2 tablespoons melted butter Mix corn meal, salt and baking powder;
  2. add rice and work with fingers until well blended.
  3. Add egg well beaten, milk and butter.
  4. Beat well.
  5. Pour into hot buttered gem pans, and bake one half hour.