Sour Cream Muffins

Ingredients

• 1 pt sour cream
• y2 teasp soda
• a little salt
• 3 well-beaten eggs
• enough flour to make a stiff batter

Method

1. 1

   Mix sour cream with soda, salt, beaten eggs, and enough flour to make a stiff batter.

2. 2

   These are extra fine.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 63. The excerpt below is the record exactly as published.

3 well-beaten eggs, % cup j sugar, 2 cups milk, 1 tablesp salt and water enough to make \ a batter stiff enough to hold a spoon upright. Set away in a i warm place to rise, then work in a little flour, and cut out into ' biscuits. Let this stand 10 or 15 minutes, and then bake in a • hot oven. — [Mrs. D. T. K., N. C. \ Mush Biscuits I Add a little salt to 1 qt boiling water, stir in 1 scant cup , white cornmeal, and boil 20 minutes. When cooled to luke- warm add V2 cup lard and 1 cup yeast sponge. Knead stiff with flour, set away in a crock, and let rise. When light, work ; it down and then set away in a cold place, or put it in the ice j box. This dough is then ready to roll out in small biscuits j and to bake at any time you want, a few at a time, and they :\ are very fine. — [E. E. S., 111. SWEET BUNS AND MUFFINS 101 Squash Biscuit To 1 qt winter squash, boiled and sifted, add 1 cup hop yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp butter, 1 teasp soda and a little salt. If squash is very dry it will require about V2 cup sweet milk. Mix all these ingredients together with flour enough for a sponge. When light mix in some flour the same as for any biscuit dough, but do not make the dough too stiff. When light the second time make into bis- cuits, let rise again, and then bake. Mix the sponge while the squash is warm. — [Mrs. I. B. R., Wis. Sweet Buns To 1 cup sugar add 1 egg, V2 cup sour cream, % cup butter- milk or sour milk, in which dissolve 1 level teasp soda, then add flour enough to make a smooth batter, stiff enough to keep its shape when deposited by tablespoonsful on a buttered tin. Bake in a quick oven and watch closely. This is very fine. If liked, flavor with caraway seed, for a change. — [N. P., N. H. Breakfast Cakes Cream 1 cup brown sugar with % cup butter (or butter and lard mixed), add 1 well-beaten egg, 1 cup molasses, 2' level teasp soda dissolved in 1 cup sour milk, and 4 cups flour sifted with 1 teasp each cinnamon, salt and ginger. Bake in gem pans. — [Mrs. A. I., la. Muffins To 1 beaten egg add 1 cup milk and 1 cup flour sifted with 1 teasp baking powder and a pinch of salt. Bake in hot, well greased gem tins in hot oven. — [Mrs. C. E. G., Ariz. Whole Wheat Muffins To 1 V2 cups whole wheat flour add ^^ cup white flour, 2 teasp baking powder, or 2 teasp cream tartar and 1 teasp soda, 1 well-beaten egg, 1 tablesp molasses and 1 cup milk. — [B. H. K., Me. Graham Muffins (No Eggs) To 2 cups sour milk add 1 teasp soda, a little salt and enough graham flour to make a medium stiff batter. Bake in quick oven. — [Mrs. W. T. P., Mo, Graham Muffins To 1 qt fresh churned or "clabber" milk add 1 level teasp each soda and salt, and stir in enough graham flour to make 102 FARM AND HOME COOK BOOK a medium thick batter. Lastly stir in 1 well-beaten egg. Have muffin pans hot and well greased, put 1 tablesp of the batter in each ring, and bake in a hot oven. Serve hot with butter and sugar, or jelly. Equal parts of shorts and seconds well mixed make an excellent graham flour, or it may be ground from the wheat, but must not be bolted. — [I. H., Ala. Rye Muffins To 1 cup white flour add 1 cup rye meal, % teasp salt, 2 teasp baking powder, ^A cup sugar, piece of butter the size of an egg, 1 well-beaten egg, and 1 cup milk. — [Unidentified. Sour Cream Muffins To 1 pt sour cream add y2 teasp soda, a little salt, 3 well- beaten eggs, and enough flour to make a stiff batter

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