Breakfast Muffins
From High-Street cook book, 1885
If iron moulds are used, they should be hot when the batter is put in.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.
Breakfast Muffins. one pint of warm milk, one egg, three tables] nfuls ( f yeast, alarge spoonful of butter, and (lour enough h> make a Stiff batter
Cook this with the app: pantry check, scaling, and the assistant.