nut-free
Hannah's Muffins
From Virginia Cookery-book, 1884
Serves 3
Delicious if buttered before serving.
Presented as published in 1884. 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
- One quart of flour
- one gill of yeast
- two eggs
- one spoonful of butter and lard
- one teaspoonful of salt
- half a pint of milk
Method
Prepare at ten o'clock for a seven o'clock tea.
Bake by dropping into pans or muffin rings.
Nutrition per serving
830Calories
35 gProtein
143 gCarbs
15 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 12. The excerpt below is the record exactly as published.
Hannah's Muffins. One quart of flour, one gill of yeast, two eggs, one spoonful of butter and lard, one teaspoonful of salt, half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.