Sour-milk Muffins
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 21. The excerpt below is the record exactly as published.
Sour-milk Muffins. Stewed Prunes. Tea. Coffee. Veal Croquettes, — One cup cold veal, minced 79 WHAT TO EAT — HOW TO SEEVE IT fine; tiny bit of onion, scalded and chopped; half teaspoonful parsley; one cup milk, or half milk, half soup stock ; one tablespoon- ful flour ; one tablespoonf ul butter ; pepper and salt to taste ; one egg. Cook the butter and flour together until they bubble; pour the milk or milk and stock' on them, and stir until they thicken. Eemove from the fire, and pour upon the beaten egg ; then stir in the meat, seasoned with the onion, parsley, pep- per, and salt. Set this aside until cold enough to handle, then form into croquettes between the floured hands. KoU in egg, and then in fine cracker crumbs, and drop into boiling lard. They are better prepared an hour be- fore frying. In making veal croquettes, oyster liquor may be used in place of the stock, and a few oysters chopped with the veal will improve the flavor. /Sour-milk Mujffms, — One egg, two cups sour milk, half teaspoonful salt,' half tea- spoonful soda dissolved in hot water; flour to make a stiff batter
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