Transcribe
Translate
Katharine S. Talbot cookbook, 1918
Page 7
More information
digital collection
archival collection guide
transcription tips
Cornmeal Bread or Muffins 2 cups cornmeal- 4 teaspoon Baking powder- 1 " salt- 2 cups milk- 1 egg- 1 tablespoon melted fat Sift dry ingredients together Mix well- Bake + 20 minutes for our own family use 1/1/2 cups cornmeal-etc-makes 12 muffins Quaker Oats Muffins- 2/3 cup Quaker oats 1 1/2 cups flour 1 " scalded milk 1 egg-4 teaspoons of baking powder-2 tablespoon melted butter - 1/2 teaspoon salt-3 " sugar- Turn scalded milk on oats-let stand five minutes-add sugar, salt and melted butter. Sift flour and b. powder-mix well add egg well beaten-
Saving...
prev
next
Cornmeal Bread or Muffins 2 cups cornmeal- 4 teaspoon Baking powder- 1 " salt- 2 cups milk- 1 egg- 1 tablespoon melted fat Sift dry ingredients together Mix well- Bake + 20 minutes for our own family use 1/1/2 cups cornmeal-etc-makes 12 muffins Quaker Oats Muffins- 2/3 cup Quaker oats 1 1/2 cups flour 1 " scalded milk 1 egg-4 teaspoons of baking powder-2 tablespoon melted butter - 1/2 teaspoon salt-3 " sugar- Turn scalded milk on oats-let stand five minutes-add sugar, salt and melted butter. Sift flour and b. powder-mix well add egg well beaten-
Szathmary Culinary Manuscripts and Cookbooks
sidebar
