Raised Graham Muffins

Ingredients

• one quart of Graham flour
• one tablespoonful of sugar
• two of butter
• an egg
• one teaspoonful of salt
• one-fourth of a cake of compressed yeast
• one pint and a half of boiling milk

Method

1. 1

   Pour the boiling milk gradually on the meal; then add the salt, sugar, and butter, and beat well.

2. 2

   Set away to cool.

3. 3

   When blood warm, add the compressed yeast dissolved in two tablespoonfuls of cold water, and the egg, well beaten.

4. 4

   Let the batter rise five hours.

5. 5

   Turn into buttered pans to the depth of about two inches.

6. 6

   Let it stand in a warm place for half an hour, and then bake it from thirty-five to forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 180. The excerpt below is the record exactly as published.

Raised Graham Muffins. These are made the same as Graham bread. Fill tin muf- fin pans two-thirds to the brim and let the mixture rise to the top. This will take an hour. Bake in a rather quick oven for twenty minutes. Corn Muffins. One pint of flour, one of Indian meal, one-third of a cup- ful of sugar, one teaspoonful of soda, two of cream of tartar, two eggs, a pint of milk, one table -spoonful of melted butter. Mix the dry ingredients together, and sift them. Beat the eggs light, add the milk to them, and stir into the dry in- gredients. Bake twenty minutes in buttered muffin pans Two dozen muffins can be made with the quantities given. BREAKFAST AND TEA. 363 Pried Indian Muffins. One pint of Indian meal, one pint of boiling water, two eggs, one teaspoonful of salt, one table-spoonful of sugar, one heaping table-spoonful of flour. Pour the boiling water gradually on the meal, salt and sugar. Beat thor- oughly, and set away in a cool place. In the morning add the eggs, well beaten, and the flour. Dip a table-spoon in cold milk, fill it with batter, and drop this into boiling fat. Cook ten minutes. Corn Cake. One quart of milk, one pint of Indian meal, two eggs, one teaspoonful of salt, butter the size of an English walnut. Let the milk come to a boil, and gradually pour it on the meal. Add the butter and salt, and beat well, and set away in a cool place. Do this at night. In the morning beat thoroughly. Beat the eggs well, and add them. Pour the mixture into buttered deep earthen plates. Bake from twenty to thirty minutes. Success depends upon a good beating of the cake in the morning. Corn Cake, No. 2. Two tea-cupfuls of corn meal, one of flour, three of sour milk, two eggs, one table-spoonful of sugar, or of molasses, if you prefer ; one teaspoonful of soda, one of salt. Mix to- gether the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in two table-spoonfuls of boiling water, and pour into the sour milk. Stir well, and add to the other mixed ingredients. Add the eggs, and mix thoroughly. Pour into buttered tins to the depth of about an inch and a half. Bake twenty-five minutes in a quick oven. Raised Corn Cake. One pint of Indian meal, one pint and a half of boiling milk or water, one table-spoonful of sugar, two of butter, an egg, 364 MISS PARLOA'S NEW COOK BOOK. one teaspoonful ot salt, one-fourth of a cake of compressed yeast

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