Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Muffins
From San Rafael cook book, 1906, 1906
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- % cup of sweet milk
- 2 eggs
- 1 tablespoon sugar
- melted butter the size of an English walnut
- 1 teaspoon baking powder
- 1 % cups of flour
Method
Mix all ingredients and bake quickly until light brown.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
MUFFINS.— Mrs. Geo. M. Dodge. 1 cup sweet milk scalded and a small piece of hutter melted in it. Add to this enough flour for a stiff batter, a little salt, 1 tablespoon of sugar and ^ cijp of yeast. Beat well and let it rise over night. In the morning beat in one egg and let it rise again in gem pans for about 20 minutes. Bake 15 minutes. WHOLE WHEAT MUFFINS.— Mrs. McMahon. Make batter of 1 pt. sweet milk, 1 teaspoon sugar, 1 of salt, 1 tablespoon butter, % cup of yeast; add flour enough to make a thin hatter; let rise. Wheiu light, add 2 well-beaten eggs and % teaspoon soda; let stand % hour to rise. Bake in quick oven. MUFFINS.— Mrs. W. F. Jones. % cup of sweet milk 2 eggs, 1 tablespoon sugar, mielted butter the size of an English walnut, salt, 1 teaspoon baking powder sifted with 1 % cups of flour
Cook this with the app: pantry check, scaling, and the assistant.