Wheat Muffins No. 1

Ingredients

• one and a half cups of flour
• one cup of sweet milk
• one egg
• one tablespoonful of melted butter
• a pinch of salt

Method

1. 1

   Put flour, yolk of egg, butter, salt, and half the milk in a bowl, beat until light, then gradually add the rest of the milk.

2. 2

   Beat the egg white stiff and fold into the mixture.

3. 3

   Bake for half an hour in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 90. The excerpt below is the record exactly as published.

one tablespoonful of melted butter, a pinch of salt. Put the flour, yolk of ^gg, butter, salt, and half the milk together in the mix- ing bowl, and beat until very light, then gradually add the balance of the milk, continuing the beating, and lastly beat the white of the ^%% stiff, and fold carefully into the mixture. Bake half an hour in a hot oven. Wheat Muffins No. 2. — Two cups of flour, one cup of sweet milk, two tablespoons of melted butter, two teaspoons of baking powder, a pinch of salt. Sift the baking powder and salt with the flour into the mixing bowl, add the milk, and beat well, then add the melted butter. Bake half an hour. Wheat Muffins No. 3. — One and a half cups of flour, one cup of sweet milk, two tablespoons of melted butter, two teaspoons of baking powder, two eggs, a pinch of salt

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