GRAHAM OR RYE MUFFINS I
From Boston Cooking-School cook book, 1896
Serves 4
Do not sift entire wheat.
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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
GRAHAM OR RYE MUFFINS I 114 cups coarse entire wheat flour or rye meal 1 cup flour 1 cup sour milk Mix and bake like Plain Muffins (p. 91). flour. Makes 12 to 15 muffins. 1g cup molasses 34 teaspoon soda 1 teaspoon salt 2 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.