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Graham Muffins
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.
Graham Muffins— One quart Graham flour, 2 teaspoonfuls baking-powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful sugar, 3^ teaspoonful salt, milk enough to make a bat- ter as thick as for griddle cake
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