Muffins of Buttermilk

Ingredients

• a pint of rich buttermilk
• an egg
• a little salt
• one-half of a teaspoonful of soda
• sufficient flour to make the batter very stiff

Method

1. 1

   Mix buttermilk with flour to make a stiff batter.

2. 2

   Add beaten egg, salt, and dissolved soda.

3. 3

   Bake in patty-pans or rings in a quick oven.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 109. The excerpt below is the record exactly as published.

MUFFINS OF BUTTERMILK. (Good. ) Use a pint of rich buttermilk and mix in sufficient flour to make the batter very stiff. Add an ^gg, beaten in, a little salt, and add last one-hali of a teaspoonful of soda, dissolved in a very little hot water. Bake in patty-pans or rings. They require a quick oven. Mrs. Julia Robinson. QRAHAn QEns. Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in gem-pans. They are nice for breakfast. Mrs. Nellie Merritt. GRAHAM GEMS— No. 2. In a mixing bowl put two and one-half cupfuls of cold water. Sift in three cups of graham-meal, stirring briskly while you add the meal. Beat for five minutes, and drop them from the spoon into a hot pan and into a hot oven. This recipe I learned from a lady physician who has no faith in soda, yeast or molasses, as factors in producing good bread. Mrs. Carrie Otis. 144 BREAD, BISCUIT, MUFFINS, WAFFLES, MTC WHEAT GEnS. Two and one-half cupfuls of sifted flour, one and one fourth cupfuls of milk, three eggs, sugar to sweeten, one tablespoonful of n elted butter and two teaspoonfuls of baking-powder. Bake in gem-pans. Mrs. Alice Alexander. ENTIRE WHEAT OEMS. Two cups of whole wheat flour, a pinch of salt, a piece of butter the size of an egg

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