Dinner
Risen brunette muffins
Marion Harland’s original method for Risen brunette muffins, retained as a source transcription for modern discovery.
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.
- Cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm (not hot) milk.
- Sift into a bowl three cups of graham flour and one of white, with a teaspoonful of salt.
- Pour into this the butter, sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved.
- Beat thoroughly and set in a warm place to rise for at least six hours.
- Butter muffin-tins, half fill with the mixture, and set on a stool by the range to rise for fifteen minutes before baking in a steady oven.
Historical transcription
Source method
- 1
Cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm (not hot) milk. Sift into a bowl three cups of graham flour and one of white, with a teaspoonful of salt. Pour into this the butter, sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved. Beat thoroughly and set in a warm place to rise for at least six hours. Butter muffin-tins, half fill with the mixture, and set on a stool by the range to rise for fifteen minutes before baking in a steady 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.