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Wheat Muffins

A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).

A historical recipe

Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.

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 Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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. 2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large tablespoon of sugar, 1 level teaspoon of salt, beat this all together, then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter to drop from the spoon, lastly 2 teaspoon of baking powder, place in hot greased muffin tins and bake a light brown.