Milk Muffins
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 108. The excerpt below is the record exactly as published.
MILK nUFFINS. One cup of milk, three eggs, beaten till light; one tablespoonful of bu<-ter, one and one-half teaspoonfuls of baking-powder, flour sufficient to make the batter a little thicker than for pancakes
Cook this with the app: pantry check, scaling, and the assistant.