Risen Muffins
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 12. The excerpt below is the record exactly as published.
RISEN MUFFINS Three-fourths yeast cake dissolved in 1 tablespoon luke warm water, 1 pint sweet milk scalded, 1 tablespoonful sugar, 1 tablespoonful lard, 1 table- spoonful butter, 1 teaspoonful salt, 2 eggs beaten lightly, flour to make stiff batter
Cook this with the app: pantry check, scaling, and the assistant.