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Bacon Muffins

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 cups flour 1 tablespoon sugar 3 tablespoons melted shortening 1 cup milk 3 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/2 cup bits crisp bacon Sift flour, add sugar, salt and baking powder and sift again, add beaten egg and milk.
  2. Add melted shortening beating in quickly.
  3. Add bits of crisped bacon.
  4. Bake in hot (425 degree) oven for 15 to 20 minutes.
  5. Serve with orange marmalade.