Muffins
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.
MUFFINS. Mrs. J. F. Boyd, Shelbyville, Tennessee. 1 level pint sifted meal. 1 pint good buttermilk. 1 teaspoon salt. 1 egg. Dissolve the soda in buttermilk and pour over the meal, add the egg and beat the whole two minutes. If a trifle stiff add 2 tablespoons water. Have muffin pans hot, not warm, pour into each ^ teaspoon lard or butter. Bake in hot oven and turn with a fork if not served instantly when done, lest they sweat. Always good if carefully measured. BREAKFAST CAKES. Mrs. A. Forman, Omaha, Neb. 2 cups milk. V4, teaspoon salt. 1 teaspoon Rumford’s Baking Flour to make a heavy batter. Powder. Drop in hot gem pans. POP OVERS. Mrs. Travous. 2 eggs. V2 pint flour. pint milk. 14 teaspoon salt. Beat eggs without separating until thoroughly mixed ; add milk and salt. Put the flour into a bowl and add gradually the egg and milk, stirring all the while. Then put the whole through a fine strainer. Have ready iron gem pans, greased and very hot ; fill them half full of the mixture and bake in a moderately quick oven about 30 minutes. They should pop to 4 times their original bulk. These are nice served for breakfast, or with lemon sauce as a dessert. 14 THE EDWARDSVILLE COOK BOOK. , POP OVERS. Mrs. L. T. Milnor. 1 cup flour. 'V2 teaspoon salt. 1 egg. 1 cup milk. Sift flour and salt ; beat egg very light, add milk, beat and add flour, beat five minutes, until very light. Pour into buttered muffin pans and bake half an hour. MUFFINS. Mrs. J. F. Stillwell. 1 pint flour (white or graham). 1 egg, well beaten. 2 teaspoons baking powder. cup butter, melted. Y2 teaspoon salt (scant). % cup sweet milk. 1/4 cup sugar (scant)
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