(4) Mix together overnight 1 breakfast-cupful of corn-
flour, 1 teacupful of sugar, and 1 small teaspoonful of salt ;
put it in a double boiler, or bain-marie, add 1 table-spoon-
ful of butter and 2| pints of boiling water, stir till smooth,
and cook for one hour. Turn it into a basin, and pour
over it 2 table-spoonfuls of water to prevent a crust
from forming. Beat it next morning till soft and smooth.
Mix together 3 teacupfuls of fine yellow cornflour, 3 tea-
cupfuls of white flour, and 2 teaspoonfuls of baking-powder;
mix these with the meal, and add 1 well-beaten egg.
Butter some Muffin-rings and set them on a greased baking-
sheet. Pour the mixture into the rings, and bake in a
hot oven.
(5) Mix with 1 pint of warm milk 1 breakfast-cupful of
flour, 2 dessert spoonfuls of moist sugar, loz. of German
yeast, and 2 saltspoonfulS of salt, adding enough cornflour
to make a thin batter. Let it rise till the next morning,
and then add a pat of warmed butter and 1 teaspoonful of
bicarbonate of soda dissolved in a little warm water; beat
all well until quite smooth. Butter some Muffin-rings,
set them on a greased baking-sheet, pour the mixture into
them, and bake slowly.
Muffins made with Cream.- — Whisk the yolks and whites of
four eggs separately, mix them together, and stir them into
1 pint of cream and loz. of warmed butter. Stir in
gradually 1 pint of flour, put it into Muffin-rings, and bake
quickly in a hot oven.
Muffins made with Dough. — (1) Take about lib. of dough
from some light bread that was set to rise overnight, and
work in 2oz. of warmed butter, 1 gill of milk, loz. of sugar,
two yolks of eggs or one whole egg (the milk and eggs
having been previously beaten together, and the sugar dis-
solved in the milk), 1 teaspoonful of flour, and 1 pinch of
salt. Beat the batter on the side of the pan until it is
quite elastic and smooth. Put it to rise for one hour. Grease
some Muffin-rings and pour in the batter, which should
be made thin enough to run but not thin enough to run
under the rings. Put it to rise for half-an-hour, and bake
ten minutes in a hot oven.
(2) Put lib. of light dough into a deep bowl or basin, and
add without mixing 2 table-spoonfuls of warm butter, 1
table spoonful of molasses, two or three eggs, a little sal-t,
and 1 teacupful of lukewarm milk. Put the bowl in a
warm place to let the dough rise a little, and then beat
them all together for several minutes. Half-fill some well-
greased Muffin-rings with the mixture, let it rise again
for a few minutes until the rings are full, put them in a
hot oven, and bake for eight minutes. When done, brush
them over with a little hot water and butter, and they are
ready for use.
Muffins in Trench Style. — Dissolve a medium-sized cake
of yeast in warm water ; put loz. of butter into a saucepan
with \ pint of milk and warm them ; beat four eggs till
frothy, then stir them in with the milk. Mix the yeast
with the eggs and milk, and stir in gradually lqt. of flour.
Grease some Muffin-rings and set them on a greased baking-
dish, pour some of the batter into each, and set them to
rise in a warm place. When well risen, bake the Muffins
lightly in a moderate oven. If they are to be served hot
with butter inside them, they should be pulled apart, as
cutting them with a knife will make them heavy. ✪ Muffins with Baking-Powder
Page 553 · 4 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
(4) Mix together overnight 1 breakfast-cupful of cornflour, 1 teacupful of sugar, and 1 small teaspoonful of salt ; put it in a double boiler, or bain-marie, add 1 table-spoonful of butter and 2| pints of boiling water, stir till smooth, and cook for one hour. Turn it into a basin, and pour over it 2 table-spoonfuls of water to prevent a crust from forming. Beat it next morning till soft and smooth. Mix together 3 teacupfuls of fine yellow cornflour, 3 teacupfuls of white flour, and 2 teaspoonfuls of baking-powder; mix these with the meal, and add 1 well-beaten egg. Butter some Muffin-rings and set them on a greased bakingsheet. Pour the mixture into the rings, and bake in a hot oven.
(5) Mix with 1 pint of warm milk 1 breakfast-cupful of flour, 2 dessert spoonfuls of moist sugar, loz. of German yeast, and 2 saltspoonfuls of salt, adding enough cornflour to make a thin batter. Let it rise till the next morning, and then add a pat of warmed butter and 1 teaspoonful of bicarbonate of soda dissolved in a little warm water; beat all well until quite smooth. Butter some Muffin-rings, set them on a greased baking-sheet, pour the mixture into them, and bake slowly.
Muffins made with Cream. — Whisk the yolks and whites of four eggs separately, mix them together, and stir them into 1 pint of cream and loz. of warmed butter. Stir in gradually 1 pint of flour, put it into Muffin-rings, and bake quickly in a hot oven.
Muffins made with Dough. — (1) Take about lib. of dough from some light bread that was set to rise overnight, and work in 2oz. of warmed butter, 1 gill of milk, loz. of sugar, two yolks of eggs or one whole egg (the milk and eggs having been previously beaten together, and the sugar dissolved in the milk), 1 teaspoonful of flour, and 1 pinch of salt. Beat the batter on the side of the pan until it is quite elastic and smooth. Put it to rise for one hour. Grease some Muffin-rings and pour in the batter, which should be made thin enough to run but not thin enough to run under the rings. Put it to rise for half-an-hour, and bake ten minutes in a hot oven.
(2) Put lib. of light dough into a deep bowl or basin, and add without mixing 2 table-spoonfuls of warm butter, 1 table spoonful of molasses, two or three eggs, a little sal-t, and 1 teacupful of lukewarm milk. Put the bowl in a warm place to let the dough rise a little, and then beat them all together for several minutes. Half-fill some wellgreased Muffin-rings with the mixture, let it rise again for a few minutes until the rings are full, put them in a hot oven, and bake for eight minutes. When done, brush them over with a little hot water and butter, and they are ready for use.
Muffins in Trench Style. — Dissolve a medium-sized cake of yeast in warm water ; put loz. of butter into a saucepan with \ pint of milk and warm them ; beat four eggs till frothy, then stir them in with the milk. Mix the yeast with the eggs and milk, and stir in gradually lqt. of flour. Grease some Muffin-rings and set them on a greased bakingdish, pour some of the batter into each, and set them to rise in a warm place. When well risen, bake the Muffins lightly in a moderate oven. If they are to be served hot with butter inside them, they should be pulled apart, as cutting them with a knife will make them heavy.
Records on this page
Muffins with Baking-PowderMuffins with CreamMuffins made with DoughMuffins in Trench Style