French Muffins
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "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
- One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over 1/2 pint of milk or thin cream.
- Sift together the flour, salt, and powder;
- rub in the butter, cold;
- add the beaten eggs, milk or thin cream, and honey.
- Mix smoothly into a batter as for pound cake;
- about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes.