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Alice Electa Pickard recipe book, 1868
Page 33
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Muffins. 1 lb. flour 1 pt. milk 8 eggs beat them well, with as much yeast as will raise them. Bake as soon as you can. Muffins No. 2 . 1 pint milk 2 eggs & a little saleratus in 4 table spoons of sour cream. Muffins No. 3. 1 quart flour 3/4 cup butter 4 beaten eggs, milk enough to make a batter. Muffins No. 4. Ms. Hastings. 1 lb. flour 1 pt. warm milk, mix 2 eggs well beaten 1 spoonful melted butter 1/2 gill yeast - stir well together - sit in a warm place to rise. Let rise over night Bake on griddle in rings. Corn Muffins. Ms. Dean. 1 pt. sour milk 1 tablespoon wheat flour 1 tablespoon sugar 1 tea spoon soda - add corn meal enough to make as stiff as griddle cakes.
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Muffins. 1 lb. flour 1 pt. milk 8 eggs beat them well, with as much yeast as will raise them. Bake as soon as you can. Muffins No. 2 . 1 pint milk 2 eggs & a little saleratus in 4 table spoons of sour cream. Muffins No. 3. 1 quart flour 3/4 cup butter 4 beaten eggs, milk enough to make a batter. Muffins No. 4. Ms. Hastings. 1 lb. flour 1 pt. warm milk, mix 2 eggs well beaten 1 spoonful melted butter 1/2 gill yeast - stir well together - sit in a warm place to rise. Let rise over night Bake on griddle in rings. Corn Muffins. Ms. Dean. 1 pt. sour milk 1 tablespoon wheat flour 1 tablespoon sugar 1 tea spoon soda - add corn meal enough to make as stiff as griddle cakes.
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