Muffins

Ingredients

• 2 cups of flour
• ⅓ teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons of sugar
• an egg
• 1 ¼ cups milk
• 2 tablespoons melted butter

Method

1. 1

   Sift together flour, salt, baking powder, and sugar.

2. 2

   Beat an egg until light, add milk, and stir into dry ingredients.

3. 3

   Add melted butter, beat thoroughly, and bake in a greased muffin pan for about 25 minutes in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 11. The excerpt below is the record exactly as published.

^ teaspoon salt, and about 3^ cup hot milk or cream. Beat the mixture until light and creamy, reheat, and send to the table piled lightly in a hot vegetable dish. Floating Island In a double-boiler place 3 cups of milk and put on the stove to heat. Separate the yolks and whites of 2 eggs and with the yolks and 2 whole eggs beat 3^ cup sugar and 3^ teaspoon salt until the mixture is creamy. When the milk is heated, add slowly to the egg mixture, stirring all the time until well blended. Return to the double-boiler and cook, stirring constantly, until the mixture coats the bowl of the spoon. Remove from the fire, add i teaspoon vanilla, beat vigor- ously for a few minutes, then strain and cool. Beat the whites until stiff, add yi cup sugar and beat until very stiff, flavoring with Yz teaspoon of vanilla. Serve the custard in sherbet cups, with the whites piled in a spiral on the top. This spiral shape may be easily made by turning the spoon in the hand as the white of egg is dropped into the cup. 16 LESSONS IN COOKING Preparing the Meal The custard of the floating island should be made in the morning, so that it will be cold. About three-quarters of an hour before dinnertime, put on water for potatoes to heat, salting it. Wash and pare potatoes and put into the boiling water. Set the table. Prepare the white of egg for the pudding. Place the completed dessert in a cool place. Cut the bread and butter and place with water on the table. See that the steak knife and fork and salt and pepper are on the table. Note. — In hot weather do not put butter and water on the table until just before serving the meal. When the potatoes are about done, start the milk to heating, drain off water, mash, and add milk, butter and salt. Light the burners under the broiler. Put the mashed potatoes in the serving dish and place it in the oven to keep hot. If you have no warming closet, put the steak platter and plates in the upper part of the oven to get warm. Do . not let them become hot, as this harms china by making it brittle. Broil the steak, watching it constantly. When the steak is cooked, place it on the heated platter and serve with the hot mashed potatoes immediately. While the steak is cooking, put to soak the kettle in which the potatoes were cooked and other dishes used in preparing meal not already washed. Remove the steak course from the table and serve the dessert. BREAKFAST Tuesday Lesson 4 ICED CANTALOUPE OR GRAPE FRUIT CREAM OF WHEAT WITH DATES MUFFINS COFFEE Iced Cantaloupe The evening before, wash melons, place in refrigerator to thoroughly chill them for breakfast. In the morning cut them in two, scoop out the seeds, and serve. Cream of Wheat with Dates Follow the directions given for cooking oatmeal, using, SEPTEMBER MENUS 17 however, ^ cup Cream of Wheat to 2 cups boiling water. Care must be taken in stirring the cereal into the boiling water, that it does not lump. In the morning just before serving, stir into the cereal about 8 dates scalded and cut into small pieces, or sprinkle them over the top. Muffins Sift together 2 cups of flour, J/^ teaspoon salt, 4 teaspoons baking powder, and 2 tablespoons of sugar. Beat an egg without separating until light ; add i ^4 cups milk, and stir at once into the dry ingredients. Add 2 tablespoons melted butter

Cook this with the app: pantry check, scaling, and the assistant.