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Muffins (White Flour)
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 216. The excerpt below is the record exactly as published.
MUFFINS {White Flour). 1 cup sugar. 2 teaspoons baking f)owder. 2| cups flour. 1 cup milk. 2 eggs. Butter the size of amegg. Bake in cups, or hot gem=]pans. Muffins No. 2. — Into 3 cups flour sift 3 teaspoons baking powder, and a little salt; add 2 eggs and 2 cups milk; bake in a hot oven in rings or gem4ius. TEA MUFFINS — Work butter the size of an egg into 2 cups flour; add \ teaspoon salt, 2 tablespoons of sugar, and 2 even tea- spoons baking powder, and stir together thoroughly ; beat 1 egg, add to it 1 cujD milk, mix it with the flour quickly, and bake in a hot oven. This will make 1 cake in a brickshaped baking=pan; then cut in squares with a hot knife. BUCKWHEAT MUFFINS.— To 1 pint of sour milk and cream mixed, add 1 even teaspoon each of salt and soda, and make a stiff batter with buckwheat flour. Bake in a square tin, in a hot oven, about I hour; cut in squares, and serve hot, with fried salt pork, and milk gravy made in the fat. This can also be made with the pre- pared buckwheat flour, by making a stiff' batter with sweet milk, salt and shortening; put in a hot gem=pan, and serve with butter, or milk gravy. A good breakfast dish. GKAHAM MUFFINS. 3 cups graham flour. 2 teaspoons baking powder
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