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Julie M. Clagett cookbook, June 1, 1886
Page 19
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Blueberry Muffins Pick over, wash, & dry 1 pt blueberries sprinkle thickly with flour to keep from settling in the dough. Mix well 1 teaspoon salt, 4 level teaspoons baking-powder, 1/2 cup sugar & 1 qt sifted flour. Rub in 1/2 cup butter Moisten with about 1 1/2 cups milk, or enough to make a dough that will keep in shape when dropped from a spoon. Stir in the berries, being careful not to gnash them. Drop in large spoonfuls in a well buttered shallow pan, or or in muffin pans - Bake about 20 minutes & serve hot with butter, if for breakfast or tea or with cream if for luncheon.
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Blueberry Muffins Pick over, wash, & dry 1 pt blueberries sprinkle thickly with flour to keep from settling in the dough. Mix well 1 teaspoon salt, 4 level teaspoons baking-powder, 1/2 cup sugar & 1 qt sifted flour. Rub in 1/2 cup butter Moisten with about 1 1/2 cups milk, or enough to make a dough that will keep in shape when dropped from a spoon. Stir in the berries, being careful not to gnash them. Drop in large spoonfuls in a well buttered shallow pan, or or in muffin pans - Bake about 20 minutes & serve hot with butter, if for breakfast or tea or with cream if for luncheon.
Szathmary Culinary Manuscripts and Cookbooks
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