Dinner
Two-and-two Indian meal muffins
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- One full cup, each, of Indian meal and white flour;
- two cups of milk;
- two eggs;
- two tablespoonfuls of melted butter;
- two tea spoonfuls of sugar;
- two even teaspoonfuls of baking-powder;
- two saltspoonfuls of salt.
- Sift meal and flour together three times with baking-powder and salt.
- Add beaten yolks to the milk, then the butter and sugar beaten together, lastly the prepared flour and meal.
- If too stiff thin with milk.
Historical transcription
Source method
- 1
One full cup, each, of Indian meal and white flour; two cups of milk; two eggs; two tablespoonfuls of melted butter; two tea spoonfuls of sugar; two even teaspoonfuls of baking-powder; two saltspoonfuls of salt. Sift meal and flour together three times with baking-powder and salt. Add beaten yolks to the milk, then the butter and sugar beaten together, lastly the prepared flour and meal. If too stiff thin with milk. Bake in hot muffin-tins or in gem pans.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.