Oatmeal Muffins
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
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A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- ¼ cup sugar
- 3 cups flour Mix oatmeal
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
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- 1 cup scalded milk 1 cup cold cooked oatmeal ¼ cup sugar or ¼ cup molasses ½ teaspoon salt ½ yeast cake ¼ cup lukewarm water 2 to 3 cups flour Mix oatmeal, scalded milk, sugar and salt.
- When lukewarm, add dissolved yeast cake.
- Add flour to make a stiff batter;
- beat five minutes.
- Let rise over night.
- Beat and fill buttered gem pans, one half full;
- let rise;
- and bake in moderate oven one half hour.