Baking
Raised Muffins
Raised Muffins as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.