Muffins
From The Pennsylvania German cook book, 1902
Must be torn asunder to butter.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 11. The excerpt below is the record exactly as published.
MUFFINS, MUFFINS. Melt two ounces of tlie l)est butter in one quart of warm milk, and set aside until cold, beat four eggs until very light, and make a batter by adding alternately and very gradually a little of the milk and blitter, and a little of the flour until the batter is of a proper consistency, which is quite thin, then add a large tablespoon of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.