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Graham Muffins
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 83. The excerpt below is the record exactly as published.
Graham Muffins—Ingredients—1 qt. of Graham flour, 2 tea- spoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar, 14 teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about twenty minutes, in a quick oven. 487. Rice Muffins —lIngredients—2 cups of cold boiled rice, 1 pint of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of bak- ing powder, 4 pint of milk, 3 eggs. Mix into a.smooth and rather firm batter, and bake as above. 488. Oatmeal Muffins—lIngredients—1 cup oatmeal, 1% pints of flour, I teaspoonful of salt, 2 teaspoonfuls of baking powder
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