Monday, September 24, 2012

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.


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4 comments:

  1. CJ - Food StoriesSeptember 24, 2012 at 2:38 PM

    Very interesting recipe :-)

    ReplyDelete
  2. JennyDecember 27, 2015 at 11:38 AM

    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
  3. JennyDecember 27, 2015 at 11:38 AM

    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
  4. ErinOctober 9, 2017 at 4:43 PM

    I made a version of these, with some add-ins, and they were very tasty. I actually doubled the egg and butter, and added 2/3 c cheddar and some chopped green onions, and topped with piped honey butter. Recommended.

    ReplyDelete