Golden Corn Muffins
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Cream Crisco and sugar thoroughly together.
Add well-beaten eggs and milk.
Slowly stir in the dry ingredients (flour, cornmeal, salt, and baking powder) which have been sifted together three times.
Divide the batter into greased gem pans and bake in a moderately hot oven at 375 degrees Fahrenheit for 25 minutes.
Original recipe, verbatim
Golden Corn Muffins
1 cupful flour 1 cupful milk
2 tablespoonfuls Crisco 2 eggs
1 cupful yellow cornmeal 1 teaspoonful salt
3 tablespoonfuls sugar 3 teaspoonfuls baking powder
Cream Crisco and sugar thoroughly together, add eggs well beaten
and milk. Then stir in slowly dry ingredients which have been sifted to-
gether three times. Divide into greased gem pans and bake in moderately
hot oven twenty-five minutes.
Sufficient for twelve muffins.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.