Charlotte Muffins

Name: Charlotte Muffins
Ingredients: One quart flour; three eggs, beaten separately and very stiff; three cups sour milk; a small teaspoonful soda; a little salt

From Six little cooks, 1910

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

CHARLOTTE MUFFINS. One quart flour, three eggs, beaten separately and very stiff, three cups sour milk and a small teaspoonrul soda, a little salt

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