Feather Muffins

Ingredients

• One cup flour
• one cup milk
• lump of butter the size of an egg
• one teaspoonful baking-powder
• pinch of salt
• two eggs

Method

1. 1

   Beat the eggs light, the whites and yolks separately.

2. 2

   Into the latter stir the milk, the flour, with which has been sifted the salt and baking-powder, and the butter, melted.

3. 3

   Last, add the whipped whites, and bake in a quick oven.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

Feather Muffins. Water Cress. Stewed Prunes. Tea. Cocoa. Graham Brewis, — Two cups milk, one ta- blespoonful butter, one saltspoonful salt ; Graham, bread crumbs at discretion. Heat the milk in a double boiler, stir in the butter and salt, and add the Graham crumbs until the brewis is as thick as ordinary oatmeal porridge; cook ten minutes, and eat with butter, or butter and sugar. Baked Mince, — Two cups chopped beef, one cup mashed potato, half an onion minced, one cup gravy or one cup boiling water, and a tabjespoonful of butter, two teaspoonfuls Wor6estershire sauce; pepper and salt to taste. Mix the ingredients well together, and put into a greased pudding-dish ; sprinkle a few fine crumbs over the top; set in the oven and brown. Feather Muffins, — One cup flour, one cup milk, lump of butter the size of an egg^ one teaspoonful baking-powder, pinch of salt, K< FAMILY BEEAKFAST8 FOR SPRING two eggs

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