Bread Muffins

Ingredients

• One coffeecup of dough ready for the pans
• four eggs
• a pint and a half of milk
• three tablespoonsAil of melted batter
• a little salt
• a teaspoonM of white sugar

Method

1. 1

   Mix all together, stir in flour to make a stiff batter.

2. 2

   When very light, stir in saleratus dissolved in warm water and bake in tin rings on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 75. The excerpt below is the record exactly as published.

Bread Huffins. One coffeecup of dough ready for the pans, four eggs, a pint and a half of milk, three tablespoonsAil of melted batter, a little BREAD, CAKES, Ae. 161 salt, a teaspoonM of white sugar; mix all together, and stir in floor to make a stiff batter ; when very light, stir in half a tea- spoon of saleratos dissolved in a little warm water, and bake in tin rings on a hot griddle. Com Hufflns, Ho. 1. One eoffeecnp of sweet milk, one of buttermilk or sour oream, (me heaping tablespoonful of lard, one ooffeeoup of boiled rice, one of oorn meal, and two eggs beaten separately ; beat the buttermilk, rice, lard and yolks of eggs together ; then add the whites beaten to a stiff froth, the flour, and the sweet milk, with hi^ a teaspoon of soda dissolved in it, last of all. Bake in muffin-rings. Com Huiflns, No. 2. One quart of milk, two eggs, two tablespoonsful of sugar, one oup of flour, a little salt

Cook this with the app: pantry check, scaling, and the assistant.