Muffins, Cream

Ingredients

• the yolk of one egg
• two table-spoonfuls of sugar
• one cupful of milk
• one-half cupful of melted butter
• two teaspoonfuls of baking-powder
• enough sifted flour to make a thick batter
• the white of an egg beaten to a stiff froth

Method

1. 1

   Mix yolk, sugar, milk, and melted butter.

2. 2

   Sift in flour and baking powder, then fold in beaten egg white.

3. 3

   Bake in muffin-tins in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 43. The excerpt below is the record exactly as published.

two teaspoonfuls of baking-powder, and one of salt. Add two table-spoonfuls of granulated sugar, and, when you have stirred this in, pour upon the mixture enough milk to make a very stiff batter ; then beat into this three well-whipped eggs. Beat hard for two minutes and pour into greased muffin-tins. The tins should be three-quarters full of the raw batter. Bake quickly in a good oven. They should be done in fifteen minutes. Muffins, Cream BREAD , ETC. Auntie’s Griddle Cakes Muffins, Cream. — Mix together well the yolk of one egg, two table- spoonfuls of sugar, one cupful of milk, and one-half cupful of melted butter. Sift in a little flour with two teaspoon- fuls of baking-powder, and the white of an egg beaten to a stiff froth. Add enough sifted flour to make a thick batter

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