Plain Muffins
From A laboratory manual of foods and cookery, 1916
Experiment with different temperatures to find the most satisfactory results.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 74. The excerpt below is the record exactly as published.
plain muffins. Combine ingredients in the following manner and bake samples at the following temperatures : l 1 These temperatures are suggested by Miss Van Arsdale in the Bulletin, Some Attempts to Standardize Oven Temperatures for Cookery Processes. Note which range in temperature approximated a satisfactory result. Take the most satis- factory range and again bake muffins, using the selected temperatures as a starting point from which to formulate a range in temperature which produces desirable results. What conditions influence the production of muffins and necessitate a graduation in temperature ? FLOUR MIXTURES 175 ° 250-350 350-400° F. 400-450° F. 450-5500 F. In all the experiments with Flour Mixtures use the temperatures stated above as a starting point from which to make your own tem- peratures. a. Sugar, unbeaten egg, melted shortening, dry ingredients, liquid
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