Ryzon New England Corn Muffins
A historical recipe from Ryzon baking book, by Marion Harris Neil.
A historical recipe
Ryzon baking book: A practical manual for the preparation of food requiring baking powder, by Marion Harris Neil. Project Gutenberg eBook #79370.
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 Ryzon baking book, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #79370 (https://www.gutenberg.org/ebooks/79370). 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.
United States. Associated with United States by a place in its title: new england (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 level cupful (6 ounces) corn meal.
- ¾ cupful (3 ounces) flour.
- 3 level teaspoonfuls RYZON.
- 1 level teaspoonful salt.
- ¼ cupful (4 tablespoonfuls) molasses—or— 2 level tablespoonfuls (1 ounce) sugar.
- 1 cupful (½ pint) milk.
- 1 egg, well beaten.
- 1 tablespoonful (½ ounce) melted butter.
- Sift together the corn meal, flour, RYZON, sugar (if used), and salt.
- Mix thoroughly milk and molasses (if used in place of sugar).
- Add to dry ingredients slowly, then add egg and melted butter.
- Bake in muffin tins twenty-five minutes.
- Sufficient for twelve muffins.