Muffins
From The New York receipt book, 1882
Presented as published in 1882. 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 New York receipt book (1882) by D.B. Dewey & Co, page 1. The excerpt below is the record exactly as published.
Muffins, &c. Corn Meal Flapjacks — One quart boiling milk, two cups Indian meal- white. That known as “ corn flour ” is best. Virginia Beaten Biscuits.-Two quarts of flour, one tablespoonful lard 1 one teaspoonfui soda, half teaspoonful salt ; mix with cold water, and beat well Rice Muffins.— Take one cup of cold boiled rice, one pint of flour, two eggs, one quart of milk, one tablespoonful of butter, and one teaspoonful of s t, beat very hard and bake quickly . Muffins. — One-half cup butter, one-half cup sugar, two cups milk three : tablespoonfuls yeast powder rubbed thoroughly into a scant quaru of flour, ; and a little salt
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