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Lebanon Muffins

From The Wellesley cook book (1890).

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A historical recipe

The Wellesley cook book, by Wellesley (Mass.). Congregational Church. Parlor Fund Committee (1890).

Lebanon

Known as a Lebanese recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. 1 teacup cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 2 egga 1 pint flour 1 teacup cream, or sweet milk 1 teaspoonful baking pow- Butter 1-2 size of an egg der Beat the yolks, and add milk and melted butter.
  2. Mix the baking powder with the flour and add to the above, and stir in the beaten whites last.
  3. Will make one dozen in gem or muffin pan.
  4. Miss Kendall.

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Whisk
  • Wooden spoon
Source not stated by archive.org
Credit

From The Wellesley cook book (1890), printed page 20, digitised by the Internet Archive: https://archive.org/details/wellesleycookboo00well

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.