Graham Muffins
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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.
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Ingredients
- 1 cup Graham flour
- 1 cup white flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons Cottolene
- 4 teaspoons baking powder
- 1 egg
Method
- 1 cup Graham flour.
- 1 cup white flour.
- 1/4 cup sugar or molasses.
- 1 teaspoon salt.
- 1 cup milk.
- 1 egg beaten very light.
- 2 tablespoons Cottolene.
- 4 teaspoons baking powder.
- PROCESS: Sift together flours, sugar, salt and baking powder.
- Add milk gradually, egg beaten very light and melted Cottolene.
- Beat mixture thoroughly.
- Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven.