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Health Food Muffins
From Soyer's standard cookery, 1912
Serves 1
This mixture, when baked in a loaf, makes a delicious bread.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 237. The excerpt below is the record exactly as published.
Health Food Muffins. One cup warm wheatmush, one-quarter cup brown sugar, one-half teaspoonful of salt, one tablespoonful of butter, one- quarter yeast cake, one-quarter cup lukewarm water, flour. Mix first four ingredients, add yeast cake dissolved in luke- warm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread. Squash Biscuits. One-half cup squash (steamed and sifted) one-quarter cup sugar, one-half teaspoonful of salt, one-half cup scalded milk, one-quarter yeast cake
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