Muffins

Ingredients

• One cup flour
• one teaspoonful baking powder
• two tablespoonfuls sugar
• pinch salt
• three-fourths cup milk
• two eggs

Method

1. 1

   Mix ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 6. The excerpt below is the record exactly as published.

Muffins. One-half cup sugar, butter one-half size of egg, cream together. One egg, six tablespoons of milk, one teaspoon (heap- ing) baking powder. Flour for soft batter, from a cup to cup and one-half. Mrs. A. E. Hull. Breakfast Muffins. Two eggs, three tablespoons sugar, two of butter, one-half cup milk, two cups flour, two teaspoons baking powder, heat the muffin pan to a sissing heat before putting the batter in, bake quickly. Mrs. N. C. F. Muffins. One egg, one cup milk, two cups flour (graham or corn), two teaspoons baking powder, two greatspoons melted butter, salt to taste. Bake in hot oven in gem pans. Mrs. M. E. Cady. Muffins. One-half cup sugar, one cup milk, two eggs, two table- spoons butter, two teaspoons baking powder, flour enough to make a stiff batter. Mrs. J. M. Latimer. Muffins. Three cups of flour, three teaspoonfuls baking powder, one eeg, three tablespoonfuls melted butter, salt to taste. Mix with milk, beat well and bake quickly. 16 New Century Cook Book. Muffins. One cup sweet milk, one teaspoonful sugar, one of butter, one of baking powder, one egg, flour to make it about as thick as cake. Oakland Church. Aunt Chloe's Muffins. One even quart of sifted flour, one quart of buttermilk, two tablespoonfuls of Indian meal, one teaspoonful of soda and one of salt sifted three times with the meal and flour, two well-beaten eggs, one even tablespoonful of sugar. Beat the eggs, mix with the sugar, then with the milk; add the flour sifted with soda and salt, beat hard one minute and bake at once in muffin rings or on a hot griddle. Muffins. One cup flour, one teaspoonful baking powder, two table- spoonfuls sugar, pinch salt, three-fourths cup milk, two eggs. Mrs. J. H. Johnson. Waffles. One pint sour milk, one tablespoon melted butter, two eggs, one pint flour, one teaspoon soda. Beat very light. Mrs. B. E. Arntzen. Waffles. Three eggs, one quart sweet milk, one-half cup melted but- ter, two teaspoonfuls baking powder, flour to make batter that will pour. Separate the eggs and add the beaten whites the last thing. Mrs. B. F. Sheets, Oregon, 111. Waffles. To one pint of sweet milk add two teaspoons of baking powder, the yolks of two eggs, thoroughly beaten, a little salt, one teaspoonful of melted butter, enough sifted flour to make batter of ordinary thickness, and last the whites of the eggs, whipped very light. Fill buttered waffle irons and bake quickly. Alice Dyson. Rice Waffles. Two cups of milk, one cup of cold boiled rice, three eggs, one scant tablespoonful of lard, one of sugar, one even teaspoonful of salt, one cup of prepared flour — a scant one. Melt the lard and beat into the rice, adding the whipped eggs when you have a smooth New Century Cook Book. 11 paste; next the sugar, the salt, the milk; lastly the sifted flour. See that the waffle irons are perfectly clean and dry, then grease well with fat salt pork before baking. French Rolls. One pint of milk, scalded; put into it, while hot, one-half cup of sugar and one tablespoonful of butter; when the milk is cool, add a little salt and half a cup of yeast or one cake of com- pressed yeast; stir in flour enough to make a stiff sponge, and when light mix as for bread. Let it rise until light; punch it down with the hand and let it rise again, and repeat this process two or three times. Cut out with a tumbler; brush the sur- face of each one with melted butter, and fold over. Let the rolls rise in the tins, bake, and while warm brush the surface with melted butter to make the crust tender. Very fine. Mrs. G. H. Hagans. Spirit Rolls. Four large potatoes, boiled and mashed through a colan- der; one quart of flour and three ounces of butter, three eggs beaten light, one cup of yeast, one teaspoon of salt, one tea- spoon of white sugar. Sift flour into bowl; mash potatoes while hot into it. Work them in with the butter until quite smooth; add eggs, salt, sugar and yeast. Knead well, and set to rise at twelve o'clock in summer and eleven o'clock in winter. An hour before tea, turn it out on the board; do not knead, but roll lightly an inch thick; cut in round cakes, let it stand awhile, and bake until brown. Mrs. Cochran. Potato Rolls. A quart of flour, four eggs, a tablespoonful of lard, half a yeast cake dissolved in warm water, a heaping cupful of pota- toes mashed soft and beaten light with half a cupful of warm milk, a cupful of lukewarm milk, a teaspoonful of salt, a tea- spoonful of sugar. Beat the eggs light, sift the salt with the flour, melt the lard, and mix with the sugar in the potato. Make a hole in the middle of the flour, pour in the milk, the mashed potato, the yeast, the eggs; knead well, and set to rise over night. Early in the morning knead again, make into rolls, and set close together in a pan for an hour's rising. Bake in a steady oven. Send to table hot, and break, not cut, apart. 18 New Century Cook Book. Milk Rolls. Use two cupf uls of scalded milk, three tablespoonfuls butter, two tablespoonfuls sugar

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