Muffins
From Food study, 1917
Experiment with different types of flour for varied results.
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 112. The excerpt below is the record exactly as published.
MUFFINS A. PREPARE MUFFINS. Use one-fourth of one of the following proportions LIQUID (Milk) FLOUR EGG FAT (Butter) SUGAR SALT BAKING POWDER 1. 1 C. 2c. 1 1 1 tbsp. itsp.
Cook this with the app: pantry check, scaling, and the assistant.