Muffins

Ingredients

• a quart of milk
• two quarts of flour
• a measure of baking-powder

Method

1. 1

   Beat all ingredients thoroughly together and bake in muffin-rings or puff-pans in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 29. The excerpt below is the record exactly as published.

a quart of milk, two quarts of flour, and a measure of baking-powder. Beat all thoroughl}^ together, and bake in muffin-rings, or pufi'-pans, in a quick oven. " The varieties of waffles, griddle-cakes, muf- fins, etc., are very numerous. But any one know- ing how to make a few, can, without a cook-book, find out, by a little reflection, hoAv to make num- berless others." "But Kate," said Emeline, "I wish to know how those queenly buck^vheat cakes are made. Most housekeepers have difficulty with their * buckwheats.' They are either too thick or too thin ; and when not actually sour, have a strong, rank taste. I have never found in anv cook-book 74 COOKING AND CASTLE-BUILDING. the proportions of flour and water to be used in making buckwheat cakes. This important item is left to the judgment or discretion of the cook. Do you know the exact proportions ? " " My favorite buckwheat cakes are made in this manner : Make two quarts of gruel, by adding to two quarts of boiling water half a pint of corn meal, wet with a little cold water ; boil well. Then cool to lukewarmness and add half a pint of wheat flour, three pints of buckwheat flour, one gill of yeast, and salt to taste. Set in a mod- erately warm place until perfectly light. " Buckwheat cakes should be set to rise at noon, for the next morning, and by eight or nine o'clock they will be light, when they should be well beaten and set in a cool place through the night. " Just before baking, add a little soda if needed, and thin by adding a little warm water if neces- sary." "I observe," said Alice, "that in these buck- wheat cakes which have no eggs, you use only a measure of flour to a measure of water, while in wheat flour cakes, you use a measure and a half of flour. Why is that ? " " The nature of the grain is different ; buckwheat swells more than wheat ; but it is always difficult to get the exact proportions required by measure- ment ; for different grades of flour require diflfer- GRIDDLE-CAKES AND OTHER THINGS. 75 ent proportions of water for the same thickness of batter ; and I find that in all ])atter cakes and muffins

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