Fried Graham Muffins

Ingredients

• one cupful of milk
• one cupful and a half of sifted graham
• one cupful and a half of flour
• half a teaspoonful of salt
• three teaspoonfuls (scant measure) of baking-powder
• three table-spoonfuls of sugar
• two eggs

Method

1. 1

   Mix dry ingredients and rub through a sieve.

2. 2

   Beat eggs very light, add milk, then combine with dry ingredients.

3. 3

   Heat fat to 350°F, dip spoon in milk, take up batter, and drop into boiling fat.

4. 4

   Cook for ten minutes, drain on brown paper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 428. The excerpt below is the record exactly as published.

o cupfuls of milk and two-thirds of a cupful of water ; then pour gradually upon the dry mixture. Beat well, and pour into two dozen muffin-cups. Bake in a rather quick oven for twenty-five minutes. * Raised Graham Muffins. Mix in a bowl a pint of wheat flour and a pint of graham, and add half a teaspoonful of salt, one-fourth of a cupful of molasses, a generous pint of blood-warm 810 MISS PAKLOA'S KITCHEN COMPANION. water, and one-fourth of a cupful of liquid yeast, or one- fourth of a cake of compressed yeast dissolved in three table-spoonfuls of cold water. Beat all these ingredients thoroughly, and let the mixture rise over night. In the morning beat the risen dough thoroughly, and put it into buttered French-roll pans. Let it rise until double its first size, and then bake for half an hour. * Kentucky Graham Muffins. Use a pint of graham meal, a pint of flour, a table- spoonful of lard or butter, one teaspoonful of soda, two eggs, one teaspoonful of salt, and a generous pint of sour milk. Mix the flour and meal, and add the salt. After dissolving the soda in two table-spoonfuls of cold milk, stir it into the sour milk, and then pour the latter upon the mixture of flour and meal. Melt the butter and add it, and finally add the eggs, beaten well. Bake in buttered muffin-pans in a quick oven for twenty -five minutes. * Graham Puffs. There must be taken for these puffs a pint of milk, three eggs, half a pint of sifted graham, half a pint of sifted flour, one table-spoonful of sugar, one teaspoonful of salt, and one table-spoonful of melted butter. Beat the yolks and whites of the eggs together until as light as possible. Add the milk, sugar, and salt, and pour half of the mixture upon the sifted graham and flour. Beat until smooth and light; then add the remainder of the first mixture. Add the melted butter, beating the batter vigorously. Butter a dozen little stone cups, and set them in an old pan. Fill the cups with the batter, and bake for an hour in a rather quick oven. At the end of that time they should be four times their original size. They will not be, however, unless baked in stone or earthen ware. BREAD, ROLLS, AND MUFFINS. 811 * Fried Graham Muffins. For five or six persons use one cupful of inilk, one cupful and a half of sifted graham, one cupful and a half of flour, half a teaspoonful of salt, three teaspoonfuls (scant measure) of baking-powder, three table-spoonfuls of sugar, and two eggs

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