Ginger Muffins
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 146. The excerpt below is the record exactly as published.
r ounces of sugar, four eggs, and a tea- spoonful of salt ; mix this with about one quart of milk, and add four ounces of melted butter. Bake like wheat muffins. 1046.— GINGER MUFFINS. Take twelve ounces of sugar, six ounces of butter or lard, one and one-half pints of milk, one and one-half pints of molasses, one table- spoonful of ginger, one tablespoonful of all- spice, a little salt, one teaspoonful of soda, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.