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1800s Cooking Tips and Recipes

CORN MUFFINS FOR BEAKFAST Pour one quart of boiling milk over one pint of fine cornmeal. While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly. Let is stand until cool, then add a small cup of wheat flour and two well-beaten eggs. When mixed sufficiently, put the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in a brick oven for one-half hour, or until richly browned. Serve hot.

Farmer’s Almanac 1885

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