Graham Muffins
From Temperance cook book, 1887
Serves 2
Do not use salt.
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 144. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Take one pint of new milk, one pint Graham flour or entire wheat flour. Stir together and add one beaten egg
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