Graham Muffins
From Buckeye cookery, 1892
Serves 1
Recipe by Mrs. H. H. B. Sherman.
Presented as published in 1892. 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 Buckeye cookery (1892), page 25. The excerpt below is the record exactly as published.
GRAHAM MUFFINS. Two cups of sour milk, two table-spoons brown sugar, a little salt, ene tea-spoon soda, sufficient Graham flour to make moderately stiff
Cook this with the app: pantry check, scaling, and the assistant.