A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Melt one tablespoonful shortening, add beaten yolk of one egg and two tablespoonsful sugar
beat well
add two cups milk and two cups flour sifted with two teaspoonsful baking powder and one teaspoonful salt
add one-half pound dates, stoned and cut fine
lastly fold in beaten white of egg
bake in greased muffin tins about twenty-five minutes
Modern guidance to help you succeed with this vintage recipe
Separating the egg and folding in the beaten white at the end incorporates air bubbles that expand during baking, creating a lighter, more tender crumb than simply mixing whole eggs. The milk's liquid hydrates the flour proteins to form gluten structure, while the fat from the shortening and egg yolk coats some of those proteins, preventing excessive gluten development and ensuring the muffins stay tender. Chopping the dates fine distributes their natural sugars throughout the batter, providing moisture pockets and preventing heavy clumping that could create dense spots.
The dry ingredients can be combined and stored in an airtight container at room temperature for up to 1 week. The dates can be chopped and refrigerated in an airtight container for up to 3 days. For best texture, mix and bake the muffins fresh.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Reheat frozen muffins in a 350°F oven for 12-15 minutes or microwave individual muffins for 30-45 seconds until warmed through.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be combined and stored in an airtight container at room temperature for up to 1 week. The dates can be chopped and refrigerated in an airtight container for up to 3 days. For best texture, mix and bake the muffins fresh.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Reheat frozen muffins in a 350°F oven for 12-15 minutes or microwave individual muffins for 30-45 seconds until warmed through.
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