Manhattan Muffins
From The Memorial Hall cook book, 1919
Recipe by Mrs. Harold S. Cassidy.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.
tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder; two cups flour. Add sugar and butter and milk to well beaten egg; then add flour, baking powder and salt sifted together. Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. Hot Muffins Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. — Eva M. Duffield. Manhattan Muffins One-quarter cup butter, % cup sugar, 1 egg, 1 cup milk, 2 cups flour, % tspn. salt, 4 tspns. Rumford baking powder
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