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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 16
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Mengyang Xu Indian Meal Muffins Mrs R 1 pint boiling water, saltspoon of salt, thicken it with meal quite thick cool it with milk 1/4 lb butter, a teacup yeast mix in flour until it will not stick to the hands, cover them and set to rise ~ mix over night Corn muffins "home" 1 pint milk, 2 cups Indian meal, 2 cups flour, 2 eggs, a piece of butter size of an egg (melted), 2 teaspoon yeast powder mix + take on a hot griddle in muffin ring Muffins Beat 3 eggs light, 1 pint warm milk add flower for a stiff butter (sige) of an egg and three teaspoon yeast *should real table spoonful
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Mengyang Xu Indian Meal Muffins Mrs R 1 pint boiling water, saltspoon of salt, thicken it with meal quite thick cool it with milk 1/4 lb butter, a teacup yeast mix in flour until it will not stick to the hands, cover them and set to rise ~ mix over night Corn muffins "home" 1 pint milk, 2 cups Indian meal, 2 cups flour, 2 eggs, a piece of butter size of an egg (melted), 2 teaspoon yeast powder mix + take on a hot griddle in muffin ring Muffins Beat 3 eggs light, 1 pint warm milk add flower for a stiff butter (sige) of an egg and three teaspoon yeast *should real table spoonful
Szathmary Culinary Manuscripts and Cookbooks
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