Muffin Cakes or Pop-Overs
From Purity flour cookbook, 1917
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 Purity flour cookbook (1917) by E. Warner, page 14. The excerpt below is the record exactly as published.
MUFFIN CAKES OR POP-OVERS Beat 5 eggs and ^ teaspoon salt till they are very light, and add them to a pint of Puriiy Flour. Mix to a batter with a pint of cream and a little salt
Cook this with the app: pantry check, scaling, and the assistant.