Oatmeal Muffins
From Left-overs made palatable, 1902
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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 15. The excerpt below is the record exactly as published.
OATMEAL MUFFINS £ cup scalded milk 4 tablespoons sugar •j teaspoon salt J yeast cake dissolved in i cup warm water i cup cold cooked oatmeal 2\ cups flour Scald the milk and add to it the sugar and salt, as soon as it grows lukewarm add the yeast. Work the flour into the oatmeal with the tips of the fingers and add to the milk. Beat thoroughly, cover and allow it to rise over night. In the morning pour into greased iron gem pans and set in a warm place to rise. Bake for half an hour. FARINA MUFFINS 1 cup cold farina 2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.