Lemon Muffin Cakes
From Natchez recipes, 1900
Presented as published in 1900. 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 Natchez recipes (1900), page 6. The excerpt below is the record exactly as published.
LEMON MUFFIN CAKES Three-fourths cup sugar, one-half cup butter, two egg yolks, one cup flour, one-fourth cup milk, one-half teaspoon vanilla, one-half teaspoon lemon juice, one teaspoon baking powder
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