A representation of how this dish might look when finished.

MUFFINS

Name: MUFFINS
Yield: 8 servings
Ingredients: 1 quart flour; 1 quart milk; 3 eggs; ¼ cup yeast; 1 pinch salt; 1 tablespoon butter

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

8 servings

1 quart flour
1 quart milk
3 eggs
¼ cup yeast
1 pinch salt
1 tablespoon butter

Method

Mix the flour, milk, well-beaten eggs, yeast, and a little salt into a batter.
Cut the butter into the flour mixture.
Let the batter rise.
Pour into muffin rings and bake in a preheated oven at 375 degrees Fahrenheit until done.

Original recipe, verbatim

MUFFINS.

Mrs. Daniel Harrison, Philadelphia, Pa., 1861.

Contributed by Mrs. IV. Hinckle Smith, Philadelphia, Pa.

Make a batter of i qt. of flour and i qt. of milk, 3 eggs well
beaten, and a wine glass of yeast. Add a little salt and let it rise,
cut into the flour a large spoonful of butter. Bake in muflin rings.

Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.