Recipe: Egg Muffins

One quart of flour, sifted twice; three eggs, the whites and yolks beaten separately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or BUTTER and two [Pg 258]heaping teaspoonfuls of baking powder. Sift together flour, sugar, salt and baking powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-CAKES. Grease well some muffin-pans and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These made of cream, omitting the BUTTER, are excellent.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)