Graham Muffins

Name: Graham Muffins
Yield: 3 servings
Ingredients: One and a half pints of Graham flour; one-half pint wheat flour; Take a pint cup three-fourths full of sour milk; add sour cream until full; soda to sweeten; little molasses; little salt

From The new home cook book, 1896

Serves 3

Presented as published in 1896. 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 new home cook book (1896), page 124. The excerpt below is the record exactly as published.

GEAHAM MUFFINS. Lake Forest. One and a half pints of Graham flour, one-half pint wheat flour. Take a pint cup three-fourths full of sour milk; add sour cream until full, soda to sweeten, and lit- tle molasses and little salt

Cook this with the app: pantry check, scaling, and the assistant.