Oatmeal Muffins

Ingredients

• One cup oatmeal
• one and one half pints flour
• one teaspoonful salt
• two teaspoonfuls Royal baking powder
• one tablespoonful of lard
• two eggs
• one pint milk

Method

1. 1

   Sift together oatmeal, flour, salt and powder; rub in lard cold, add beaten eggs and milk; mix smoothly into batter, rather thinner than cup cake; fill muffin pans and bake in good hot oven fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 35. The excerpt below is the record exactly as published.

one teaspoonful salt, one half cup yeast, flour for a stiff batter. Set to rise over night. GRAHAM MUFFINS. Two cups graham flour, two cups white flour, two tea- spoonfuls baking powder, one teaspoonful of salt and two tablespoonfuls of sugar mixed thoroughly together when dry. Then mix with one quart sweet milk, making a thick batter. Bake immediately in muffin rings. SALLY LUNN. One half cup butter, one cup sugar, stir well together, and then add two eggs ; put in one pint of sweet milk, and enough flour to make a batter about as stiff as a cake ; put in three teaspoons baking powder. Bake and eat hot with butter. BUCKWHEAT SHORTCAKE. One quart of buckwheat, a little salt, three teaspoons baking powder. Mix thoroughly ; then add enough cold sweet milk to makea slack dough. Bake ina quick oven. RICE BUNS. Mix together one half pound ground rice and one heap- ing teaspoon baking powder, two tablespoons sugar and four ounces butter, and mix well together. Then break Ep 122 DORA’S COOK BOOK. in four eggs, and beat all together. Bake fifteen minutes in patty pans in a hot oven. BUTTERMILK ROLLS. Take two large cups of buttermilk, and stir into it one teaspoonful saleratus dissolved in a little hot water, and stir into this five cups of flour ; beat this up lightly, and bake in French roll pans. GRAHAM ROLLS. One and one-half pints graham flour, two heaping tea- spoons baking powder. Add one teaspoon salt ;to one pint of water add half a gill of molasses, with which wet the flour and bake in gem pans. RYE DROPS. One cup of buttermilk, three teaspoons sugar, one well beaten egg, one teaspoon soda, one teaspoon cinnamon. Make a stiff batter by the addition of rye flour. Drop by large spoonfuls into boiling lard. Serve hot. POTATO CAKE, Crush cold boiled potatoes with pepper and salt; mix in a small proportion of flour and a little yeast, and with milk work the whole to the consistency of very firm dough ; roll it out to the thickness of two inches ; cut it _ out the size of your frying-pan, previously greased, and in it lay your cake after flouring it all over ; bake cover- BREAKFAST AND TEA CAKES, Pad by Z lax ed with a plate, shake and lift it a little from’ time to time to prevent burning ; when half done turn it, and ~ cover with a plate again. < FRENCH ROLLS. Mix thoroughly one quart of flour with three teaspoons baking powder ; rub in one ounceof lard anda little salt ; add one beaten egg and as much cool sweet milk as will make a soft dough ; roll and cut out large-sized cakes, wet half of the top and fold over; bake immedi- ately. VIENNA ROLLS. Sift well one quart of flour with three even teaspoons baking powder ; rub in butter the size of an egg, and half a teaspoon salt ; stir all to a dough with cold sweet milk ; take small pieces of dough, roll them into small round lumps, cut them across slightly each way once with a sharp knife, set them in tins not touching each other, brush them over with milk and bake. ORANGE SHORTCAKE. Make a nice shortcake ; spread in layers of sliced oranges with rich cream and sugar. To be eaten with sweetened cream, PARKER-HOUSE ROLLS. 7 With two quarts sifted flour, two tablespoons butter, _ , two of sugar, and a little salt, well worked together make 124 DORA'S COOK BOOK. a sponge with warm milk, add one dissolved yeast gem. When it is light, add flour, and mold for twenty minutes, let rise again. Roll it out, cut into thin cakes, butter the tops, fold them half over, set to rise again and bake in a hot oven. Can be set to rise over night when wanted for breakfast. PEACH SHORTCAKE. 4 One quart of flour, sifted dry, with two large teaspoons of baking powder, a little salt, one tablespoon white sugar, mix thoroughly ; add three tablespoons of butter, and milk enough to form a soft dough. Roll out in two crusts lay one on top of the other buttered slightly be- tween ; when baked and partially cooled, separate the - crusts, place the bottom crust on a platter, cover it with a layer of sliced juicy peaches, sprinkle well with white sugar, lay on the other crust and cover with peaches, Eat while warm, with sweetened cream. a APPLE SHORTCAKE. Season apple sauce with butter, sugar and spice ; make a nice shortcake open and butter it and put the apple sauce in layers. Serve with sweetened cream. CORN ROLLS. To a light quart of meal mix one teaspoonful of soda, one-half teaspoonful of salt and one pint of fresh butter- milk. Bake in a moderate oven. ff BREAKFAST AND TEA CAKES, 125 PROVERBS. One cup rich milk, one egg, two cups flour, one tea- spoonful baking powder, a little salt; beat together thoroughly, fill buttered cups half full and bake in a hot oven. CEREALINE MUFFINS, “ BOSTON STYLE.” One pint of cerealine, a little salt, one tablespoonful of lard, one-and-one-fourth pints of milk, one-and-three- fourth pints of flour, two teaspoonfuls of baking powder, two eggs, one tablespoonful of sugar. Sift the flour, salt, sugar and baking powder together ; rub in the lard cold ; add the eggs, well beaten, cerealine and milk ; mix intoa rather firm batter ; the muffins’ rings should be cold and well greased ; fill two-thirds full and bake in a hot oven. SCOTCH SHORT-BREAD. Two pounds flour, one pound best butter, one-half’ pound powdered sugar. Chop the flour and butter to- gether, having made the butter quite soft by setting it near the fire. Knead in the sugar, roll into a sheet half an inch thick and cut in shapes with the cake cutter. Bake upon buttered paper in a shallow tin until crisp, and of a delicate yellowish brown. GRANDPA’S FAVORITES. One quart of milk, two cups stale bread crumbs, one good handful of flour, one tablespoonful melted butter, 126 DORA’S COOK BOOK. three eggs, one teaspoonful salt. Work the bread and milk smooth, stir in the butter and eggs, then the salt, lastly just enough flour to bind the mixture. If too thick, add milk. These are good. Take care not to have them stick to the griddle. HOMINY MUFFINS. Two cups fine hominy boiled and cold, three eggs, three cups sour milk, one half cup melted butter, two teaspoon- fuls salt, two tablespoonfuls white sugar, one large cup flour, one teaspoonful soda. Beat the hominy smooth, stir in the milk, then the butter, salt and sugar; next the egos, which should first be well beaten, then the soda, dissolved in hot water ; lastly the flour. OATMEAL MUFFINS. One cup oatmeal, one and one half pints flour, one tea- spoonful salt, two teaspoonfuls Royal baking powder, one tablespoonful of lard, two eggs, one pint milk

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