Baking
Imperial Muffins
Imperial Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 cup scalded milk
- ¼ cup sugar
- ½ teaspoon salt
- 1¾ cups flour
- 1 cup corn meal
- ¼ cup butter
- ⅓ yeast cake dissolved in ¼ cup lukewarm water
Make it happen
Directions
- 1
Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.