Baking
Raised Oatmeal Muffins
A measured 1910 bake built around scalded milk, preserved with its original method and page citation.
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.
- ¾ cup scalded milk
- ¼ cup sugar
- ½ teaspoon salt
- ¼ yeast cake dissolved in
- ¼ cup lukewarm milk
- 1 cup cold cooked oatmeal
- 2½ cups flour
Historical transcription
Source method
- 1
Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture; beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.