A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Two or three tablespoonfuls of sour cream will make them a little richer.
Preserved exactly as written in the original source
Dissolve soda in buttermilk
Add salt and flour to make stiff batter
Drop in hot gem-pans
Bake in a quick oven
Modern guidance to help you succeed with this vintage recipe
The chemical reaction between baking soda and acidic buttermilk produces carbon dioxide gas, creating lift without eggs. The buttermilk's lactic acid also tenderizes the gluten network while contributing tangy flavor. A "quick" (high-temperature) oven sets the structure rapidly, trapping gas bubbles before they escape, resulting in a light crumb despite the absence of eggs.
These muffins are best baked immediately after mixing, as the leavening reaction begins as soon as the soda contacts the buttermilk. However, you can measure and combine all dry ingredients up to 1 day ahead and store in an airtight container.
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat frozen muffins in a 300°F oven for 10-12 minutes or microwave for 20-30 seconds until warmed through.
AI-generated tips from Chef Cecil's culinary database
These muffins are best baked immediately after mixing, as the leavening reaction begins as soon as the soda contacts the buttermilk. However, you can measure and combine all dry ingredients up to 1 day ahead and store in an airtight container.
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat frozen muffins in a 300°F oven for 10-12 minutes or microwave for 20-30 seconds until warmed through.
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