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Mountain Buttermilk Rye Muffins

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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

Method

  1. One and one-half cups of buttermilk, One teaspoon of baking soda, Four tablespoons of shortening, Six tablespoons of syrup, One egg.
  2. Two and one-half cups of rye flour, One teaspoon of baking powder.
  3. Beat to thoroughly mix and then pour into well-greased and floured muffin pans, and bake for thirty minutes in a moderate oven.
  4. When cold the muffins that are left over may be split and toasted and then spread with mountain sweet-spiced jam.