Bread Muffins
From My best 250 recipes, 1907
Muffins left over from breakfast may be pulled, not cut apart, and toasted for luncheon or supper.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 32. The excerpt below is the record exactly as published.
BREAD MUFFINS Break into bits sufficient stale bread to fill a quart measure. Cover them with one pint of cold milk, soak for fifteen minutes, and then with a spoon stir and beat them to a smooth paste; add the well-beaten yolks of three eggs, a table- spoonful of melted butter, and one cupful of flour that has been sifted with a heaping teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.