Muffins
From The art of cooking, 1880
A delicious muffin can also be made with equal parts corn meal and wheat flour.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.
Muffins. — One pint of milk, one pint of flour, one teaspoonful of salt, two ounces of butter, three eggs
Cook this with the app: pantry check, scaling, and the assistant.