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Dessert

To Make the Bread

A collection of various muffin recipes including cream, rice, cornmeal, and yeast varieties.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 39 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Make the Bread

Ingredients

Directions

Prepare the batter

  1. One quart flour, one tablespoonful of lard, one tablespoonful of sugar, one egg, one half teacupful of yeast.

  2. Mix with cold water, and add a little salt. Work hard the first time, and very little the second rising.

  3. One cup of milk, one cup of hot water; stir in Graham flour without sifting, to a batter, quite stiff; beat well.

Mix and bake

  1. Just drop the batter from a large spoon into the muffin irons, previously greased and heated. Bake quickly.

  2. A pinch of salt.

  3. Four eggs beaten separately, and very light, one quart of sweet milk, one pint of flour, a lump of lard about the size of a hen egg.

  4. Have the muffin irons well greased and very hot; pour in the batter and bake quickly.

  5. Till the whites, well frothed, the last thing, and cook at once.

  6. One quart of sifted flour, one pint of sweet milk, one pint of cold water, three eggs, one teaspoonful of salt, one tablespoonful of lard.

  7. Mix the flour with the milk, add the eggs well beaten, then water, lastly melted lard. Bake in muffin irons.

Nutrition, whole recipe (rough)

1148Calories
36 gProtein
52 gFat
133 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sour Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped and folded in, they lighten the batter and help it rise and set.
Flour
Forms the structure that holds the muffins together as they bake.
Milk
Adds moisture and richness and helps the batter bake tender.
Lard
Adds fat for tenderness and helps the muffins release from the irons.
Yeast
Produces gas during the rising, giving the muffins a light, airy crumb.

The step that matters

Heat and grease the muffin irons before pouring in the batter. Hot, greased irons start the crust setting immediately, so the batter rises upward and the muffins release cleanly instead of sticking or spreading.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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