FoodReference.com Logo

FoodReference.com   (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKBREADS, PAGE 2 >  Muffins or Turnovers >

 

COOKING SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

MUFFINS OR TURNOVERS
 

 Take 1 tin of flour, 1 tin of boiling water poured on flour and mixed; stir in 4 or 5 eggs according to size, salt. The batter will not be smooth. Drop by spoonfuls in boiling hot lard, eat while warm with molasses.

Sister Mattie 0. Weaver, Hinkletown, Pa.
 
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 

Culinary Art & Posters