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L. Gagnore cookbook, 1930-1940
Page 87
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Bread Muffins 3 c crumbs 2 1/2 c milk 1 c flour 3 eggs 1 tbsp melted butter 2 tsp B. P. 1/4 tsp salt Pour milk on crumbs, let it stand about 15 min; then beat with egg beater + add beaten egg yolks, flour, salt, B. P. + melted butter. Lastly, fold in the stiffly beaten whites. Bake in buttered muffin tins in quick oven about 20 min.
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Bread Muffins 3 c crumbs 2 1/2 c milk 1 c flour 3 eggs 1 tbsp melted butter 2 tsp B. P. 1/4 tsp salt Pour milk on crumbs, let it stand about 15 min; then beat with egg beater + add beaten egg yolks, flour, salt, B. P. + melted butter. Lastly, fold in the stiffly beaten whites. Bake in buttered muffin tins in quick oven about 20 min.
Szathmary Culinary Manuscripts and Cookbooks
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