Muffins

Ingredients

• One quart of flour
• two cupfuls of milk
• half a cupful of sugar
• two eggs
• two teaspoons of cream of tartar
• one of soda
• half a teaspoonful of salt
• butter the size of an egg

Method

1. 1

   Mix the other dry ingredients with the flour, and rub through a sieve.

2. 2

   Melt the butter with four tablespoonfuls of boiling water.

3. 3

   Beat the eggs light, and add the milk.

4. 4

   Stir into the flour, and add the butter.

5. 5

   Beat thoroughly.

6. 6

   Bake in buttered muffin pans from twenty-five to thirty minutes, in a quick oven.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 11. The excerpt below is the record exactly as published.

One quart of flour, two cupfuls of milk, half a cupful of TYA sugar, two eggs, two teaspooniuls of cream of tartar, one of soda, half a teaspoonful of- salt, butter the size of an egg. Mix the other dry ingredi¬ ents with the flour, and rub through a sieve. Melt the butter with four table¬ spoonfuls of boiling water. Beat the eggs light, and add the milk. Stir into the flour, and add the butter. Beat thoroughly. Bake in buttered muffin pans from twenty-five to thirty minutes, in a quick oven. M.AEL A3S® a bowl put one and a half pints of Graham flour, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar; mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven, llOMINT DMOP«CAKES. — One pint of fresh boiled hominy ■®-®. (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one tablespoonful of water, two eggs

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