vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Muffins
From The New century cook book, 1899
Serves 1
From Mrs. A. E. Hull.
Presented as published in 1899. 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
No method was recorded for this recipe.
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 quart of flour, three eggs beaten separately, three cups sweet milk, one teaspoon salt, one tablespoon sugar, one large tablespoon lard or butter, two heaping teaspoons of baking powder. Sift together flour, sugar, salt and baking powder, rub in lard or butter cold, then add beaten eggs and milk, mix quickly stiffer than for griddle cakes. Bake fifteen or twenty minutes. Mrs. A. P. Camp. 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.