Muffins

Ingredients

• One-half cup sugar
• 1 egg
• ½ cup milk
• 1 teaspoon Rumford baking powder
• 1½ cups flour

Method

1. 1

   Bake in quick oven.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 47. The excerpt below is the record exactly as published.

cups milk, 2 tblspns. shortening. Sift flour, salt and baking powder together. Melt the shortening, add to the milk, and add this liquid slowly to the dry ingredients. Mix until smooth, turn on a floured board, knead lightly and roll out V2 in thick. Cut with a biscuit cutter. Crease with a knife each circle beyond the center, butter small section and fold large section well over. Put in greased pan, allow to stand 15 minutes in a warm place, brush each with melted butter and bake in moderate oven for 15 or 20 minutes.— Mrs. S. M. Whitaker. Butter Biscuit Four cups flour, 1 teaspoon salt, 3 level tablespoons of Rumford baking powder, 6 tablespoons of sugar, mix and rub in 6 tablespoons butter. Add 1 egg and 1 cup milk. Turn on "board and roll out V2 thick; brush well with melted butter1 and fold over in half. Pat gently with rolling pin and cut in squares. Bake in hot oven, 20 minutes. — Mrs. Elizabeth Shadel. 100 English Tea Biscuit One and one-half cups granulated sugar, 2 cups flour, 2 tspns. Rumford baking powder. Sift together well and set 1 cup aside. To the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 tspn. vanilla; this will make a thin batter. Do not add more flour, just pour into 2 well greased and floured jelly tins. Add 1 tspm cinnamon to the ingredients set aside and sprinkle over the top of cakes and bake. Do not remove from pan while hot; let cool first. — Mrs. Wm. H. White, Jr. Home-made Biscuit Four quarts flour; one cup sugar; two tablespoons lard; small tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- ter, or all milk. When cool enough add yeast cake and let rise all night. In morning make into small biscuits and let rise again, then bake thirty minutes. — iMrs. Geo. Nice. Cinnamon Bun Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), and a little nutmeg. Add about 3% cups of flour, or enough to make stiff, and let raise over night. Add more flour, if needed, next morn- ing, and roll out. Spread with cinnamon, brown sugar, and raisins, and dot with butter. Grease pans with butter, and sprinkle well with brown sugar. Cut rolled dough in 1 inch strips, and let raise again for 3 to 4 hours. Bake in a moderate oven for 15 or 20 minutes. — Mrs. A. W. Geiger. Corn Bread One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. sweet milk. — Mrs. Addie Erwin. Virginia Batter Bread One cup cornmeal, 2 cups boiling water. Beat free from lumps, then add 2 tablespoons syrup, 3 tablespoons melted shortening, % teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder

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