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Mammy’s Graham Muffins

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

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 Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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 Southern US cookery (its title: Dixieland recipes); 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. 1 pint of Graham Flour, ¹⁄₂ cupful of Molasses, ¹⁄₂ teaspoonsful of salt, ¹⁄₂ pint of white flour, 1 teaspoonsful of soda.
  2. Put the salt into the flour and soda into the molasses.
  3. Stir all together and mix with milk or water.
  4. Drop into Muffin tins and bake twenty minutes.