Muffins
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 5. The excerpt below is the record exactly as published.
MUFFINS. One pint flour, a pinch of salt, and fresh milk enough to make ‘a thin batter, three eggs beaten very ight and added to the bat- ter just before baking. Grease gem pans, fill with batter, and set in a very hot stove. In fifteen minutes they should be done, and if properly made will be as light as possible. No lard is used. MUFFINS. Two eggs well beaten, pinck of salt, add gradually one and half cups milk. Stir together one cup flour, one cup meal, two teaspoonfuls Reyal powder, one tablespoonful white sugar; beat these all well together for several minutes, then add one teaspoon- ful of melted lard
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