Wheat Muffins

Ingredients

• One egg
• one pint of flour
• one tablespoon of meal
• one teaspoon of soda
• one pint of buttermilk
• one teaspoon of salt

Method

1. 1

   Beat well and bake in hot pans.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 6. The excerpt below is the record exactly as published.

one teaspoon of salt, four eggs. Stir the flour into the boiling water by degrees, stirring constantly while it boils three minutes. It must be smooth like paste; let this cool, then add the yolks of the eggs. Mix well, then add the well-beaten whites of the eggs. Drop in hot fat and cook a light brown and serve with powdered sugar—Mrs. Wm. L. Hill. Corn Muffins To one pint cornmeal allow one egg, one teaspoon of soda, one of salt, a piece of lard the size of a large hickory-nut. Make into a batter with buttermilk. This quantity will make eight muffins for rings of the usual size. Grease rings well and have them hot when the batter is put in. Bake in a quick oven.—Mrs. S. R. Hay. Eggless Muffins One and one-fourth cups sweet milk, two cups flour, one and one- half teaspoons butter, one-half teaspoon salt, two teaspoons baking powder. Dot butter on top of each muffin when ready to put in oven. —Mrs. M. L. Hobson, Norfolk, Va. English Muffins Two pounds flour, one quart milk, one-fourth pound butter, one tablespoon each salt and sugar, one-half cake of yeast. Scald the milk, add the butter to it and let stand until luke-warm; then add the yeast, sugar, salt and flour. Heat for five minutes. Cover and stand in warm place over night. The next morning turn out on a bread board with plenty of flour to prevent sticking. Cut size required and let rise again. Bake on a griddle, using flour on the griddle instead of lard. Toast before serving, buttering them while hot—Mrs. Jennie Bingham, Statesville. Flour Muffins One light pint of flour, one-half pint sweet milk, one or two eggs, piece of butter or lard (melted) size of walnut, one-half teaspoon of soda, one teaspoon of cream of tartar. Nicer to beat eggs separately and put in whites just as you put in pans. Have pans hissing hot and bake in a quick oven.—Mrs. Dickson, Morganton. Puff Muffins One cup sweet milk, one cup flour, one egg, pinch of salt, whip egg separately, add milk and flour alternately, lastly white of eggs. Bake slowly. This quantity makes six muffins—Mrs. James Norfleet. THE TWIN-CITY HOUSEWIFE thirteen Muffins One light pint of flour, three eggs beaten separately, one pint of sweet milk, a small lump of butter, a pinch of salt. Bake thirty min- utes in muffin pans.—Mrs. A. B. Daingerfield. Rolled Muffins Three medium sized Irish potatoes boiled until done. Remove skins, mash thoroughly and to them add one tablespoon each of lard, butter and sugar, two teaspoons of salt, three-fourths of a cup of liquid yeast and two eggs beaten lightly. Place away to rise. Then work in flour enough to make a light biscuit dough. Roll about an inch thick, cut out with biscuit cutter. Place one in muffin tin, butter top of it, then place another on top of that and butter it also. Let rise in moderately warm place until light and bake—Mrs. B. B. Owens. Wheat Muffins One egg, one pint of flour, one tablespoon of meal, one teaspoon of soda, one pint of buttermilk

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