Muffins

Ingredients

• 4 eggs
• 1 quart sweet milk
• 1 quart flour
• 1 tablespoon melted butter
• A little salt

Method

1. 1

   Beat the eggs separately.

2. 2

   Add milk and butter to yolks and then the flour.

3. 3

   Add whites last and bake in hot muffin-irons.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.

MUFFINS (No. 1) 1 pint buttermilk, ^ pint corn meal, 1 teaspoon soda, ^ teaspoon salt, 1 tablespoon melted lard. 8 BREADS Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown. CORN MUFFINS (No. 2) 1 pint of buttermilk, ^ pint of white com meal, 1 teaspoon of soda, ^ teaspoon of salt, 1 egg, 1 large kitchen spoon of rich cream, 1 large kitchen spoon of cooked rice or grits. Mash the hominy till very smooth. Add salt, eggy and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven. MARCELLUS'S CORN-MEAL BATTER CAKES 1 tablespoon lard, 1 pint com meal, f pint of sour milk, 9 THE BLUE GRASS COOK BOOK 1 small teaspoon soda in milk and stir till it foams, 1 egg, ^ teaspoon salt. Beat egg and pour milk over it and add meal. Then mix in the melted lard, 1 tablespoonful. Have griddle very hot and well greased and put on with spoon in small cakes and fry. EGG BREAD Pour a little boiling water over 1 quart of meal to scald it. Add a teaspoon of salt and stir in yolks of 3 eggs, 1 cup of milk, 1 tablespoon of lard, and butter melted. Add the well-beaten whites last. Bake in moderate oven till well done — nearly an hour. JOHNNIE CAKE 1 quart meal, 1 pint warm water, 1 teaspoon salt. Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot. 10 BREADS KENTUCKY CORN DODGERS Favorite Dinner Bread Mrs. Simms Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1^ inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown. This bread does not rise. CORN DODGERS 1 pint of white corn meal, sifted, f teaspoon of salt, enough fresh milk, with 2 tablespoons of cream, to mix it well into dodgers with the hands. Have griddle very hot; sprinkle with a little meal, and as soon as it browns lay the bread on and cook in a hot oven till a crisp rich brown. 11 THE BLUE GRASS COOK BOOK SPOON CORN BREAD 3 eggs, nearly a quart of buttermilk, 1 teacup of sweet milk, a light teaspoonful of soda, lard the size of a walnut, 4 or 5 large spoonfuls of com meal (after it is sifted). Bake in an earthen dish an hour. Serve with a spoon. HANOVER ROLLS Miss Ddbney Sift twice 9, quarts of flour, Add 4) tablespoons yeast. Add 1 tablespoon lard or butter, 1 tablespoon sugar, 1 dessertspoon salt and a pinch of soda. Use enough lukewarm water to make the mass soft enough to knead well, and put where it will rise. When light, grease the hands and make into rolls. Let it rise again and then bake. 12 BREADS HOW TO MAKE BREAD Mrs. John C. Berryman 1 cup of yeast, 1 quart of flour, 1 teaspoon of lard, 1 teaspoon of salt, 1 teaspoon of granulated sugar, ^ pint of water. Put the yeast, lard, salt, and sugar in the flour, then the water. Work till it blisters, which will take from 15 to 20 minutes. Put in a little lard on top and put in a wooden bowl. Let it rise from 6 to 6 hours, then make out into rolls. Let them rise for \\ hours, then bake in a quick oven. If for loaves, they will require 2 hours for sec- ond rising and a moderate oven for baking. LAPLANDS 1 pint miU(, ^ pint flour, 2 eggs, 1 dessertspoon lard. Beat separately and light as for cake. Bake in small shallow pans. 13 THE BLUE GRASS COOK BOOK LIGHT ROLLS 2 pints flour, 1 tablespoon of sugar, 1 teaspoon salt, 2 eggs, ^ cup of lard, ^ cup of home-made yeast. First mix lard, flour, and sugar. Then stir in other ingredients. Add enough milk and warm water to make thin batter. Set in warm place to rise, and then work in flour to make pretty stiffs dough and very smooth. If put to rise at 12, will be ready at 6. Don't work much last time. Make out in pretty shape and put to rise, and bake in quick oven. MUFFINS Mrs. Richard H. Htmson 4 eggs, 1 quart sweet milk, 1 quart flour, 1 tablespoon melted butter, A little salt

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