Cream Muffins
From Temperance cook book, 1887
Serves 3
You can use buttermilk instead of cream.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 73. The excerpt below is the record exactly as published.
CREAM MUFFINS. One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonf ul of melted butter, one tea- spoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as. soon as they are taken up. You can use buttermilk in- BREAKFAST AND TEA CAKES. 123 stead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour. GRAHAM MUFFINS. Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar. Set to rise over night; in the morning, put in muffin- rings and let them get light before baking, bake twenty min- utes in a quick oven. GRAHAM CAKES. One-half cup of sugar, one-half cup of butter, beaten together, then the yolks of two eggs, well beaten, two-thirds of a cup of sweet milk, one cup of Graham flour, then the beaten whites of eggs, add one more cup of Graham flour, with one teaspoonful of Equity baking-powder. Bake in muffin-rings or jam-pans in a hot oven. SPANISH BUNS — Nice with coffee. Two and one-half cups of brown sugar (dark brown preferred), three-fourths of a cup of sour milk, three-fourths of butter, two eggs, the yolks of six more, one teaspoonful of cloves, one-half of a teaspoonful extract of lemon or vanilla, one teaspoonful of soda, one tablespoonful of cinnamon, one-half tablespoonful of nutmeg, four cups of flour. Stir the butter and sugar to a cream, add the beaten eggs, spices and the milk with the soda, dissolved in a little warm water, next the flour; stir well and bake in patty-pans or drop them on buttered pans and bake in a hot oven. When done, if you like, frost with boiled frosting. WAFFLES AND GRIDDLE CAKES. If you have not used your griddle or waffle-iron for some time, wash it with soap and water, wipe it dry, and rub hard with salt. Heat it, and grease it with fat, salt pork tied to a fork. Do not put on more grease than is necessary to prevent the cakes from sticking. In putting cakes on to griddle, be careful to form them a regular round shape, and put on only one at each dip, and so 124 BREAKFAST AND TEA CAKES. as not to spill between the cakes. Always lay hot cakes and waffles on a hot platter as soon as baked. WAFFLES. One quart of sour or buttermilk, two eggs, one quart of flour, one tablespoonful of molasses or brown sugar, three tablespoon- fuls of melted shortening, teaspoonful of salt. I make waffles that are called delicious, with sour or buttermilk, and like every thing el.se, there is a little secret about making them. The flour is stirred into the milk over night and beaten ten minutes. In the morning, put in the molasses or brown sugar; the shortening, if made of sour milk; if made of buttermilk they will be short enough. Add the well beaten eggs, and a teaspoonful of soda, dissolved in a little warm water. Have the irons very hot on both sides, grease them thoroughly, and put in a thin layer, else they will swell and run out. When I think one side browned, I turn over the irons, and in a minute after peep in to see if both sides are done. Serve hot with maple syrup. WAFFLES. One pint of flour, one pint of sweet milk, two eggs, two tea- spoonfuls of Equity baking-powder, one teaspoonful of salt, three tablespoonfuls of melted butter; put in the whites of the eggs just before baking. Bake in waffle-irons. RISEN WAFFLES. One quart of warm, sweet milk, in which has been melted two tablespoonfuls of butter. Beat into this one saltspoonful of salt, one teaspoonful of sugar, one-half teacup of home-made yeast. Mix them at noon to rise for tea, at night to rise for breakfast. RlCE AND CORNMEAL WAFFLES. One cupful of cold, boiled rice, one-half cup of white flour and the same of cornmeal, two eggs, well beaten, and milk to make a soft batter; one tablespoonful of melted butter
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Cook this with the app: pantry check, scaling, and the assistant.