Cream Barley Muffins

Ingredients

• 1 Cup Barley Flour
• 1 Cup White Flour
• ½ Cup Thin Cream or Milk
• 3 Tablespoons Shortening
• ½ Teaspoon Salt
• ¼ Cup Sugar
• 4 Teaspoons Baking Powder
• 1 Egg, beaten lightly

Method

1. 1

   Cream the shortening and sugar, then alternately add cream and flour, sifted with baking powder and salt.

2. 2

   Add well beaten egg.

3. 3

   Bake in hot, well buttered gem pans in hot oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 20. The excerpt below is the record exactly as published.

Teaspoon Salt 1 Egg !4 Cup Molasses 1 Cup Water Mix and sift the dry ingredients. Add the egg well beaten, molasses, water and fat. Beat well. Bake in hot oven. CEREAL GEMS OR BREAD Contributed by Albers Bros. Milling Company, manufacturers of "Hygeno" Flour. 1 Cup Oats 1 Cup Warm Water (not hot) Vz Teaspoon Salt 14 Cup Vegetable Shortening 1-3 Cup Brown Sugar 2 Eggs 4 Teaspoons Baking Powder Vz Cup Hot Water or Milk 1 Cup Corn Meal 1-3 Cup Cold Milk Put oatflakes in a bowl; add cup of warm water; let stand seven or eight hours or over night. When ready to make gems, put corn meal into a bowl and pour the hot milk or water over it. Stir well, adding salt and shortening. Let stand thirty minutes more. Now add tz^ yolks, sugar, baking powder, the cold milk and the oatflake mixture and beat well; fold in stiflfly beaten whites. Pour into hot greased gem pans and bake in moderately hot oven. Serve fresh. These are delicious for luncheon with hot cocoa and stewed fruit; also good cold for the school lunch. Lift off top and spread with butter and jam for the lunch basket. BARLEY RICE FLOUR MUFFINS 1 Egg, well beaten 114 Cups Milk; sour, sweet or butter 1% Cups Barley Flour •/i Cup Rice Flour 1 Tablespoon Brown Sugar 1/2 Teaspoon Soda 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat Mix in the order given. CREAM BARLEY MUFFINS Contributed by Phoenix Milling Co., Sacramento, Cal. 1 Cup Barley Flour , 1 Cup White Flour % Cup Thin Cream or Milk 3 Tablespoons Shortening Vz Teaspoon Salt 14 Cup Sugar 4 Teaspoons Baking Powder 1 Egg, beaten lightly

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