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Baking
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
BreakfastBrunchSnackVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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
- 1 cup boiling water
- 2 tablespoons butter
- ¼ cup sugar
- ¾ teaspoon salt
- ¼ yeast cake
- 1 egg
- 4 cups flour
Make it happen
Directions
- 1
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In 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.
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