Berkshire Muffins (1896) ★★

In my last post I mentioned that cooked rice is sometimes used in historical recipes. Here's one I found for a breakfast muffin.


Original Recipe:











The Verdict:
Even though this muffin has some sugar, it tastes really savory. It also had an eggy taste, even though there was only one egg. I'm not sure if this could be because I didn't fold in the egg white enough or if it's just the recipe. I thought I had mixed things pretty well. I tried one with some jam, but it just tasted weird. I would've given this one star, but Little Y ate hers happily enough, so I decided on two. Unfortunately this just wasn't a tasty recipe.

Modernized Recipe:
(Adapted from The Boston Cooking-School Cookbook)

The original recipe is easy to follow. Bake at 350F for 20 to 30 minutes.


Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.

3 comments:

  1. I found this recipe in the fannie farmer cookbook. I had never heard of them but the egg taste would be a real turn off. Thanks!

    ReplyDelete
  2. I found this recipe in the fannie farmer cookbook. I had never heard of them but the egg taste would be a real turn off. Thanks!

    ReplyDelete