Cooked Cereal Muffins
From The Institute cook book, 1913
Serves 1
Other cooked cereals or mashed potatoes may be used in this recipe.
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 200. The excerpt below is the record exactly as published.
COOKED CEREAL MUFFINS (10-12 Muffins) 114 cups flour 1/2 cup milk 4 teaspoons baking powder 1 egg 34 teaspoon salt 1 tablespoon melted fat 1 cup cooked rice Sift together the dry ingredients. Add the milk, beaten egg and melted fat to the cooked rice. Beat thoroughly. Finally add the sifted dry ingredients Mix well. Bake in greased mufiin tins about Y2 hour in a moderately hot oven. Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft add a little more flour; if too thick, a little more liquid. BUCKWHEAT MUFFINS (10-12 Muffins) 1 cup buckwheat 1 ^4 cups mlk 1 cup wheat flour 1 egg 4 teaspoons baking powder 1 teaspoon melted fat 3/4 teaspoon salt
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