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Muffins
From The New century cook book, 1899
Serves 1
Mrs. J. M. Latimer.
Presented as published in 1899. 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 New century cook book (1899), page 6. The excerpt below is the record exactly as published.
Muffins. One-half cup sugar, butter one-half size of egg, cream together. One egg, six tablespoons of milk, one teaspoon (heap- ing) baking powder. Flour for soft batter, from a cup to cup and one-half. Mrs. A. E. Hull. Breakfast Muffins. Two eggs, three tablespoons sugar, two of butter, one-half cup milk, two cups flour, two teaspoons baking powder, heat the muffin pan to a sissing heat before putting the batter in, bake quickly. Mrs. N. C. F. Muffins. One egg, one cup milk, two cups flour (graham or corn), two teaspoons baking powder, two greatspoons melted butter, salt to taste. Bake in hot oven in gem pans. Mrs. M. E. Cady. Muffins. One-half cup sugar, one cup milk, two eggs, two table- spoons butter, two teaspoons baking powder, flour enough to make a stiff batter
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