Cape Cod Muffins

Ingredients

• two cupfuls of flour
• two teaspoonfuls of baking powder
• a half-teaspoonful of salt
• one rounded teaspoonful of sugar
• three eggs
• lyi cupful of milk
• a cupful of carefully-cleaned blueberries

Method

1. 1

   Sift flour with baking powder, salt, and sugar.

2. 2

   Beat eggs, add milk, and stir into flour.

3. 3

   Fold in blueberries and bake in hot buttered gem pans in a quick oven for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 64. The excerpt below is the record exactly as published.

two teaspoonfuls of baking powder. Add one-third of a pint each of milk and water. Mix into a 6rm batter and fill greased gem pans two- thirds full. Entire Wheat Gems. — Three cupfuls entire wheat flour or wheat meal, two cupfuls cold water, half cupful of milk. Heat gem pans very hot on the top of the stove, fill them even full of the batter, place on the grate of a very hot oven. Let them remain 10 minutes on the grate, then bake 30 minntei on the bottom of (he o?eii. They are tl«ftrly u Be THE RURAL COOK BOOK. good if 2'/i cupfuls of water and no milk is used. Do not use any salt, or they will not be so light. Puff Gems. — Beat very light one egg, then add to it one-quarter cup- ful sugar, two tablespoontuls of melted butter, one cupful' of sour milk. Beat all well. Then add one cupful of cornmeal and one cupful of white flour into which has been well mixed one heaping teaspoonful of baking powder. Lastly dissolve one-quarter teaspoonful of soda in tablespoonful of boiling water, add, beat well and pour in gem pans, i bake 20 minutes in a hot oven. Golden Johnny Cake. — Heat to scalding point one pint of sweet milk; while hot stir into it one teaspoonful butter, one teaspoonful whiti gar and three-fourths of a cupful of steamed squash out of which all water has been pressed. Sift together two cupfuls cornmeal, one cup- ful flour, two heaping teaspoonfuls baking powder and a scant ti spoonful salt. Add to this, gradually, the milk and squash, as soon as IS lukewarm. Bake in one greased pan, or in gem pans if preferred. If it seems stiff a little more milk may be added. Bake in a quick oven. Meal varies so that it is hard to give the exact quantity. Oatmeal Gems. — Separate two eggs; beat the yolks tor a moment; add a half pint of milk, then one and one-half cup of bread flour, and beat thoroughly; add a tablespoonful of melted butter, a half -teaspoonful of salt, one cup of left-over oatmeal porridge and one rounding teaspoonful of baking powder. Beat for about two minutes. Fold in carefully the well-beaten whites of the eggs. Pour this mixture into 12 greased gent pans and bake in a moderately quick oven 20 minutes. Popovers. — To make them without baking powder beat three eggs until very light, then add two cupfuls of sweet milk and one-half tea- spoonful of salt. Stir in four cupfuls of flour, and see that the batter is very smooth; then add one additional cupful of milk and a piece of butter the size of an egg, melted. Heat the pop-over irons or cups, and when they are very hot nearly fill with the batter. Bake in a quick oven for half an hour. To make pop-overs with baking powder re- quires one egg, well beaten, one large spoonful of melted butter, two table spoonfuls of sugar, one cupful of sweet milk, lyi cupful of flour, salt, and one-fourth teaspoonful of baking powder. Popovers Without Eggs.— One cup of milk, one cup of water, no salt and no baking powder. The gem pans are heated, a piece of butter the size of a walnut being put to melt in each little pan while the batter is beaten up. The oven must be good, with steady heat, and the door must not be opened for 35 minutes after the popovers are put in, or they will fall. Salt will prevent them from rising, but if made accord- ing to directions, they will be very light, plour fpough for drop batter. THE RURAL COOK BOOK. 8T Breakfast Rolls. — Three cups of sweet milk, one cup of butter or lard; dissolve one yeast cake in a cup of warm water, mix with flour enough to make dough. Let rise over night, in the morning add one egg, knead thoroughly, let rise again, and when light make out in rolls. Place in pans, keep warm, and bake when very light. Buttermilk Muffins, — A quart of fresh buttermilk, one teaspoonful of soda, a pinch of salt and enough flour to make a stiff batter and two or three tables poo nfuls of sour cream. Dissolve the soda in a little of the buttermilk, then add to the rest ; add salt and cream and the flour. Bake in gem pans in a hot oven. Bread Sponge Muffins. — Late in the evenmg set a sponge as for water bread, allowing a pint of warm water for a dozen muffins, a third of a cake of compressed yeast and a pinch of salt. Mix the bat- ter a little thicker than for pancakes and beat thoroughly. In the morning have gem pans greased, and in cold weather warm them; pour in the batter without stirring, filling half full ; let them rise at least an hour and bake in a hot oven. Cape Cod Muffins. — Sift two cupfuls of flour with two teaspoonful^ of baking powder, a half -tea spoonful of salt and one rounded teaspoonful of sugar. Beat three eggs without separating; add to them lyi cupful of milk and stir the milk and eggs into the flour. Have ready a cupful of carefully-cleaned blueberries

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