Skip to content

New England Graham Muffins

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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 a place in its title: new england (confidence 0.65). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Contributed by Emily Borie Rhodes, Mrs.
  2. James Mauran Rhodes, Ardmore, Pa.
  3. 4 tablespoonfuls of butter, 4 tablespoonfuls of sugar, 2 eggs, 1 cup of milk, 1 cup of Graham flour, ¾ of a cup of wheat flour, salt to taste, 3 teaspoonfuls of Royal Baking powder.
  4. Cream the butter and sugar and add the eggs well beaten.
  5. Add milk, then add other ingredients (well mixed together and sifted).
  6. Beat all well together and bake in hot buttered gem pans for 20 minutes.