Muffins
From Foods, their selection and preparation, 1935
Use soft-wheat flour for more tender muffins.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 242. The excerpt below is the record exactly as published.
2 tablespoons fat to each cup liquid and 1J cups flour are basic proportions for standard waffles. Three tablespoons fat are sometimes best with some electric waffle irons to prevent sticking. When high proportions of egg and fat are used the flour may need to be increased. For extra crispness and lightness, the eggs may be separated and the stiffly beaten whites folded in last. When this method is used the baking powder may be decreased \ teaspoon for each white. The temperature of cooking also affects the crispness of the waffle. The iron should be hot, though not smoking, before the batter is poured onto it. The newer models of electric waffle irons have a gauge indicat¬ ing the proper temperature. This is approx¬ imately 450° F. Also, the temperature of the iron can be judged by putting a drop of water on it. If the drop dances, the iron is right. (This same test may be used for a griddle.) If the iron is of the proper tem¬ perature the waffle is done when it is an attractive brown and loosens from the iron. Muffins. Muffins are typical drop batters. Basic proportions of all-purpose flour to liquid being two to one, with 1 egg, 2 table¬ spoons fat, 2 to 3 teaspoons baking powder, j teaspoon salt and from none to 2 table¬ spoons sug
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.