The ingredient is cooked oatmeal, not a cup of dry oats. That distinction changes how much moisture and starch the batter receives and makes this a useful preview for attentive recipe reading.
Ingredients from the selected recipe
- 1 cup cooked oatmeal
- 1½ cups flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ to ¾ cup milk
- 1 egg, well beaten
- 2 tablespoons melted butter
- ½ cup raisins, lightly floured
Method
- Mix and sift the dry ingredients.
- Add the milk, beaten egg, and oatmeal, then beat thoroughly.
- Add melted butter and floured raisins.
- Bake in greased muffin pans at 400°F.
Modern reading and kitchen notes
Use oatmeal that was stored safely, not breakfast porridge left out all day. The edition supplies neither baking duration nor yield, so no invented time is presented here. Check that the muffins are baked through, using the source as an untested starting point rather than a guarantee.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety