Document Reproduction by Burke Wills
December 11th, 2007 5:21 PMThe Reproduction of the Recipe
.The historical metamorphosis of a document over time is inevitable. Once you combine the effects of oral history, journalistic and poetic license, marketing, changes in the environment and available materials, revision control and, quite often, apathy; the document of 'then' is rarely the document of 'now'
So what is a good example of a document that has reproduced over time, quite often through many different methods, has changed its basic form, but when rendered correctly, yields the same thing.
A cooking recipe.
Blueberry Muffins, there are a LOT of recipes out there. I intend to find all of them. But there is a problem of how to reproduce the various recipes. Cooking them is, well, just far too obvious. So instead i have decided to reproduce them as comments to the original praxis.
If you have your own version of this document, add it as a comment.
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INGREDIENTS
* 2 cups fresh blueberries
* 1/4 cup all-purpose flour
* 2 cups all-purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1/4 cup margarine
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
2. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
3. In a small bowl, whisk together 2 cups flour, baking powder and salt.
4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
5. Bake for 25 minutes.
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
INGREDIENTS:
* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs, beaten
* 1/2 cup milk
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 cups fresh blueberries, (may use frozen)
* 2 tablespoons sugar, for topping
PREPARATION:
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full.
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
PRIZE WINNING BLUEBERRY MUFFINS
3 tbsp. butter
1 c. sugar
1 egg
2 c. flour
2 tsp. baking powder
3/4 c. milk
2 c. blueberries
Cream butter and sugar. Add eggs and beat. Add alternately dry ingredients with milk. Mix well. Stir in blueberries. Fills about 16 greased muffin tins. Sprinkle sugar on top. Bake at 375 degrees for 25 to 30 minutes.
Nonstick spray for the pan
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 2/3 cup sugar
1 tablespoon grated lemon zest
1 1/2 cups buttermilk
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/2 cups blueberries (fresh or frozen)
1. Preheat the oven to 375°F. Lightly spray 10 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, baking soda, sugar, and lemon zest in a medium-sized bowl.
3. Measure 1 1/2 cups buttermilk into a 4-cup liquid measure. Add the lemon juice, egg, and vanilla, and beat gently with a fork or a small whisk until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Carefully fold in the blueberries at the very end. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
6. Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen blueberries
Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating with milk.
Blend in vanilla.
Add blueberries.
Pour into muffin pan and bake for 25 minutes.
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.