(7) For lqt. of flour use 4 gill of liquid yeast, or half a
small cake of compressed yeast dissolved in h lueak fast-
cupful of lukewarm water ; mix with the flour 1 tea-
spoonful of salt, the yeast, and cold water enough to make
a soft dough✪ Muffins (Recipe 7), using the hands ; when the dough is as
soft as it can be handled, cover the bowl containing it
with a folded towel, set it in a moderately warm room,
and let it rise overnight. The next morning heat a griddle
moderately hot — that is just hot enough to colour dry
flour, which must be sifted on it ; then beat the white of
an egg to a stiff froth, add it to the dough, and at once
bake the Muffins on the floured griddle in large tin rings,
slightly buttered. These Muffins are used hot, or toasted
on the outside.
(8) Put lqt. of milk and 2oz. of butter in a saucepan
over the fire to warm, and throw in 1 teaspoonful of salt ;
mix in five eggs beaten very light, and then either 2 good
table-spoonfuls of bakers’ yeast, or 4 table-spoonfuls of
home-made yeast, and lastly, sifted flour enough to make
a stiff batter. Cover and let it stand in a warm place for
three hours to rise. When it has risen well, grease the
baking-iron and theMuffin- rings, put them on the baking-
iron, and pour the batter into them ; when baked do not
cut them, simply pull them open and butter. Cutting
would make them heavy.
Muffins made with Cornflour. — (1) Boil 2oz. of butter or
lard in 4 pint of water, and pour it while boiling into 1
breakfast-cupful of white cornflour to scald it. Add 1 tea-
spoonful of salt, and mix in H pints of cold milk, 4oz. of
flour, and 1 teaspoonful of baking-powder. Beat well up
with a wire egg-whisk. Butter or lard some Muffin-rings,
and bake. If the rings are used, they and the baking-
sheet must be made hot, or the batter will run under the
rings. The Muffins are best when the mixture is quite
thin. Buttermilk and bicarbonate of soda may be used
instead of the milk and baking-powder. These Muffins can
be made with yeast, but they take longer to rise.
(2) Put 1 pint of white cornflour into a basin, and mix
in 1 teaspoonful each of salt and soda, 1 table-spoonful of
flour, and 1 breakfast-cupful of cold boiled rice. Break an
egg into a basin, beat it up together with 1 pint of sour
milk and 1 table-spoonful of dripping or warmed butter,
pour it into the dry mixture, and stir well. Put the mass
into hot Muffin-rings, and bake in a hot oven for twenty
minutes.
(3) Boil a good-sized piece of butter in 4 pint of boiling
water, and pour it over 1 large breakfast-cupful of white
cornflour, to scald it ; add 1 breakfast-cupful of flour, 1
Muffins — continued.
teaspoonful of baking-powder, 1 teaspoonful of salt✪ Muffins, and
f pint of cold milk. Beat these up well with an egg-
wliisk. Grease some Muffin-rings, stand them on baking-
sheets, and make them hot; pour the batter in, and bake
in a moderate oven.
Page 552 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(7) For lqt. of flour use 4 gill of liquid yeast, or half a small cake of compressed yeast dissolved in h a cupful of lukewarm water ; mix with the flour 1 teaspoonful of salt, the yeast, and cold water enough to make a soft dough, using the hands ; when the dough is as soft as it can be handled, cover the bowl containing it with a folded towel, set it in a moderately warm room, and let it rise overnight. The next morning heat a griddle moderately hot — that is just hot enough to colour dry flour, which must be sifted on it ; then beat the white of an egg to a stiff froth, add it to the dough, and at once bake the Muffins on the floured griddle in large tin rings, slightly buttered. These Muffins are used hot, or toasted on the outside.
(8) Put lqt. of milk and 2oz. of butter in a saucepan over the fire to warm, and throw in 1 teaspoonful of salt ; mix in five eggs beaten very light, and then either 2 good table-spoonfuls of bakers’ yeast, or 4 table-spoonfuls of home-made yeast, and lastly, sifted flour enough to make a stiff batter. Cover and let it stand in a warm place for three hours to rise. When it has risen well, grease the baking-iron and the Muffin-rings, put them on the baking-iron, and pour the batter into them ; when baked do not cut them, simply pull them open and butter. Cutting would make them heavy.
Muffins made with Cornflour. — (1) Boil 2oz. of butter or lard in 4 pint of water, and pour it while boiling into 1 breakfast-cupful of white cornflour to scald it. Add 1 teaspoonful of salt, and mix in H pints of cold milk, 4oz. of flour, and 1 teaspoonful of baking-powder. Beat well up with a wire egg-whisk. Butter or lard some Muffin-rings, and bake. If the rings are used, they and the bakingsheet must be made hot, or the batter will run under the rings. The Muffins are best when the mixture is quite thin. Buttermilk and bicarbonate of soda may be used instead of the milk and baking-powder. These Muffins can be made with yeast, but they take longer to rise.
(2) Put 1 pint of white cornflour into a basin, and mix in 1 teaspoonful each of salt and soda, 1 table-spoonful of flour, and 1 breakfast-cupful of cold boiled rice. Break an egg into a basin, beat it up together with 1 pint of sour milk and 1 table-spoonful of dripping or warmed butter, pour it into the dry mixture, and stir well. Put the mass into hot Muffin-rings, and bake in a hot oven for twenty minutes.
(3) Boil a good-sized piece of butter in 4 pint of boiling water, and pour it over 1 large breakfast-cupful of white cornflour, to scald it ; add 1 breakfast-cupful of flour, 1
Muffins — continued.
teaspoonful of baking-powder, 1 teaspoonful of salt, and f pint of cold milk. Beat these up well with an egg-whisk. Grease some Muffin-rings, stand them on bakingsheets, and make them hot; pour the batter in, and bake in a moderate oven.
Records on this page
Muffins (Recipe 1)Muffins (Recipe 7)Muffins (Recipe 8)MuffinsMuffins with Baking-Powder