Muffins
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 32. The excerpt below is the record exactly as published.
Butter size of an egg. Two teaspoonfuls baking powder. Enough flour for thin batter. Bake in hot waffle irons. CORN: BREAD, MRS. GILBERSON. Two cups corn meal. One cup flour. One pint sweet milk. Three eggs. One teaspoonful salt. One teaspoonful baking powder. One teaspoonful butter. Mix flour, meal, salt and baking powder faeesher: rub in the butter well, mix the milk and eggs, and add to the flour, meal, etc. Stir rapidly and bake in a quick oven twenty minutes. 154 CHOICE RECIPES CORN BREAD. MRS. ROBERTS. Three eggs. One cup sweet milk. One cup corn meal. One cup flour. One teaspoonful sugar. One teaspoonful salt. Three teaspoonfuls baking powder. sift the dry ingredients together three times, beat the eggs very light; add them and the milk, and bake immediately. FRENCH TOAST. MRS. CARTER. Make a batter of two eggs. One half cup milk. A pinch of salt. One teaspoonful corn starch. Dip thin slices of bread. in this batter and fry brown in a well buttered frying pan. If the bread is very dry, dip in water first. LAPLAND ir MRS. TAGGART. One half pound flour. Butter or lard the size of an egg. Two eggs. One pint milk and near half pint water. Salt a little. Beat the whites to a froth, then the yolks, then together, then stir in the milk, melt the butter, but do not put in hot, sift the flour and add slowly, have it perfectly smooth, grease the pans thor- ougly and bake very quick in a hot oven. HOT BREADS PAS Re een en ee seer per CORN MUFFINS. MRS. McKAY. Two cups meal. One cup flour. One and one half cups sweet milk. One half cup melted butter. One small cup sugar. Four eggs. Two teaspoonfuls baking powder. A little salt. Beat eggs thorougly, rub sugar and butter to a cream, mix, then add meal, flour and milk. RAISED: MUFFINS. | MRS. PUTNAM. One pint milk. One tablespoonful butter. Two eggs. A little salt. One large half gill yeast. Flour enough to make a thick batter. Melt the butter in the milk, add the salt, the eggs and yeast, lastly the flour. In cold weather this may stand two or three days without becoming sour. MUFFINS. MRS. WHITEHILL. One pint sweet milk. Three eggs. Butter size of an ege. Two tablespoonfuls baking powder. A pinch of salt. Three cups flour
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