Graham Muffins
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 67. The excerpt below is the record exactly as published.
raham Muffins. One coffee cup of Graham flour, 1 coffee cup white flour, 1 pint new milk, 1 kitchen spoon butter, 2 teaspoons baking powder, 1 tea- spoon salt, 1 egg. Stir sifted flour into the milk, add melted butter, salt and beaten egg ; mix well, then sift in baking powder. Bake in greased muffin rings, in quick oven. Wheat Muffins. One heaping pint of flour, 2 eggs beaten separately, 1 tablespoon of lard, 1 teaspoon of salt, not quite a pint of buttermilk, 1 teaspoon of soda, thin with sweet milk. Have muffin rings greased, and tfler- ably hot; pour in the batter. Waffles. One pint of flour, 2 eggs well beaten, lard size of a walnut, 1 pint of buttermilk, 1 teaspoon of soda ; mix and stir in lightly and beat well. Thin with sweet milk, cook in hot irons. Boston Brown Bread. Two coffee cups of rye flour, 2 cups of cornmeal, 2 cups of but- termilk, 1 cup black molasses, 1 teaspoon of soda, ^ teaspoon of salt. KENTUCKY RECEIPT BOOK. IIS Bake 2^ hours with slow fire. Pill the tin mold only half full so that it may rise. Velvet MufSns. One heaping pint of flour, 1 pint of sweet milk, 4 eggs beaten separately, lard size of a waliiut. Beat very hard until batter is light; add whites and cook at once in hot rings. Flannel Oakes. One pint of flour, 1 egg beaten separately, add 1 pint of butter- milk to the yolk and beat lightly, % teaspoon of soda, then salt. Add flour gradually, beat until smooth, then whites and lastly 1 tea- spoon of cool melted lard. Oraham Oems.. One and one-half pints of Graham flour sifted, 3 teaspoons of baking powder, add 1 tablespoon of butter or lard, and 1 teaspoon salt
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