Muffins
From Durham cook book ..., 1921
Recipe by Mrs. F. J. Finch, Thomasville, N. C.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.
fill cup with sweet milk. Pour this into the flour and sugar and stir until smooth. Flavor to taste. Bake in muffin rings. — Mrs. F. J. Finch, Thomasville, N. C. COOKIES. Two eggs, one-half cup lard, one-half cup butter, one-half cup sour cream, two cups sugar, one teaspoonful soda, a little salt, flour enough to roll well. Bake in hot oven. — Mrs. F. J. Finch, Thomasville, N. C. TEA CAKES. One-half cup butter, one cup sugar, one fourth cup milk, one egg, tAvo teaspoonfuls Royal Baking PoAvder, flavor Avith lemon. Cream butter Avell, add the sugar ; cream together and add the egg, then- milk. Put baking poAvder in flour. Put in flour enough to make a stiff dough and knead Avell. Roll thin, sprinkle sugar on the dough, run rolling pin over lightly, cut and bake in a moderate oven. — Mrs. Gooch. CRISP WAFFLES. One egg, one pint SAveet milk, tAvo tablespoonfuls corn meal, tAvo tablespoonfuls melted butter, one teaspoonful sugar, tAvo teaspoonfuls Royal Baking PoAvder, one teaspoonful salt. Flour to make thin batter. Mix butter and sugar Avell, add egg and beat thoroughly. Put the meal, salt and baking powder Avith the flour
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