Velvet Muffins
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 67. The excerpt below is the record exactly as published.
lard size of a walnut, 1 pint of buttermilk, 1 teaspoon of soda ; mix and stir in lightly and beat well. Thin with sweet milk, cook in hot irons. Boston Brown Bread. Two coffee cups of rye flour, 2 cups of cornmeal, 2 cups of but- termilk, 1 cup black molasses, 1 teaspoon of soda, ^ teaspoon of salt. KENTUCKY RECEIPT BOOK. IIS Bake 2^ hours with slow fire. Pill the tin mold only half full so that it may rise. Velvet MufSns. One heaping pint of flour, 1 pint of sweet milk, 4 eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.