Muffins made with Potato-Flour. — Peel four large potatoes
weighing altogether about lib., put them into a saucepan
of water, and boil until they are quite soft ; then take them
out and mash. Put the pulp into a basin and work in 2oz. or
3oz. of butter, a small quantity of salt, and pour in suffi-
cient lukewarm water to give the mixture the ap>pearance
and consistence of cream. Now add two well-beaten eggs,
stir them in, and dredge in gradually six breakfast cupfuls
of flour✪ Muffins with Hominy that has been dried and sifted. When all are well
mixed, pour in 1 breakfast-cupful more of warm water, then
add 1 teaspoonful of soda, and lastly 1 gill of yeast. Place
a cloth over the basin and put it in a warm place for ten
or twelve hours. When it is sufficiently risen, turn it into
well-buttered Muffin-rings, place them on a griddle, and
cook until done. Take them out of the rings, and they
are ready for use.
Muffins made with Rice. — To 1 pint of soft-boiled
rice add 4 pint of milk, six well-beaten eggs, 2oz. of
butter, and flour enough to stiffen it to the consistency
of pound-cake batter✪ Muffins made with Rice. Drop the Muffins into the baking-
pan at such distances from each other that they will
not touch, put them into a quick oven, and bake for ten
minutes.
Muffins made with Rye-Flour. — Mix 1 breakfast-cupful
of rye-flour hi a basin with 4 teacupful of sugar, 1 salt-
spoonful of salt, and 2 teaspoonfuls of baking-powder. Beat
up an egg, and pour in 1 breakfast- cupful of milk✪ Muffins made with Rye-Flour. Stir
it quickly into the flour mixture, put it into hot Muffin-
rings or gems, and bake in a hot oven for twenty minutes,
when they will be done.
Toasted Muffins. — Take some Muffins✪ Toasted Muffins, pull open the sides
(never cut them), and toast them before a clear fire.
When done, pull them apart, when both halves should be
of an equal thickness. Put a little butter on each piece,
close them together again, put them on a hot plate with
muffins — continued.
a cover, cut them into quarters (see Fig. 1191), and serve
very hot.
A\
e
The following are a few selected receipts for a cake and
puddings made with Muffins :
Muffin Cake. — Make a syrup with lib. of loaf sugar and
lqt. of water; cut the Muffins open, put them in the syrup,
and leave for a few minutes. Take the halves of Muffins
out carefully, and lay half of them on a baking-dish ;
blanch and pound 2oz. or 3oz. of almor.ds or pistachios,
sift them over the Muffins, spread a layer of clotted cream
on the top, sift more pounded almonds over that, then
put the remainder of the Muffins on the top ; pour about
1 breakfast-cupful of syrup✪ Muffin Cake over them, put them in a slow
Fig 1192. Muffin Cake.
oven until the syrup has nearly i.ll soaked in, then set
the Muffin cake on a glass dish (see Fig. 1192), and serve
either hot or cold.
Muffin-and-Crumpet Pudding. — For this two Muffins and
three crumpets will be quite sufficient. Open the Muffins,
put thin slices of sweet apple or jelly inside them, place them
alternately with the crumpets in a buttered earthenware
jar, pour over some rich batter✪ Muffin-and-Crumpet Pudding, tie over the jar with a
cloth, and boil. Serve hot, with or without sweet sauce.
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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
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Muffins made with Potato-Flour. — Peel four large potatoes
weighing altogether about lib., put them into a saucepan
of water, and boil until they are quite soft ; then take them
out and mash. Put the pulp into a basin and work in 2oz. or
3oz. of butter, a small quantity of salt, and pour in suffi-
cient lukewarm water to give the mixture the ap>pearance
and consistence of cream. Now add two well-beaten eggs,
stir them in, and dredge in gradually six breakfast cupfuls
of flour that has been dried and sifted. When all are well
mixed, pour in 1 breakfast-cupful more of warm water, then
add 1 teaspoonful of soda, and lastly 1 gill of yeast. Place
a cloth over the basin and put it in a warm place for ten
or twelve hours. When it is sufficiently risen, turn it into
well-buttered Muffin-rings, place them on a griddle, and
cook until done. Take them out of the rings, and they
are ready for use.
Muffins made with Rice. — To 1 pint of soft-boiled
rice add 4 pint of milk, six well-beaten eggs, 2oz. of
butter, and flour enough to stiffen it to the consistency
of pound-cake batter. Drop the Muffins into the baking-
pan at such distances from each other that they will
not touch, put them into a quick oven, and bake for ten
minutes.
Muffins made with Rye-Flour. — Mix 1 breakfast-cupful
of rye-flour hi a basin with 4 teacupful of sugar, 1 salt-
spoonful of salt, and 2 teaspoonfuls of baking-powder. Beat
up an egg, and pour in 1 breakfast- cupful of milk. Stir
it quickly into the flour mixture, put it into hot Muffin-
rings or gems, and bake in a hot oven for twenty minutes,
when they will be done.
Toasted Muffins. — Take some Muffins, pull open the sides
(never cut them), and toast them before a clear fire.
When done, pull them apart, when both halves should be
of an equal thickness. Put a little butter on each piece,
close them together again, put them on a hot plate with
muffins — continued.
a cover, cut them into quarters (see Fig. 1191), and serve
very hot.
A\
e
The following are a few selected receipts for a cake and
puddings made with Muffins :
Muffin Cake. — Make a syrup with lib. of loaf sugar and
lqt. of water; cut the Muffins open, put them in the syrup,
and leave for a few minutes. Take the halves of Muffins
out carefully, and lay half of them on a baking-dish ;
blanch and pound 2oz. or 3oz. of almor.ds or pistachios,
sift them over the Muffins, spread a layer of clotted cream
on the top, sift more pounded almonds over that, then
put the remainder of the Muffins on the top ; pour about
1 breakfast-cupful of syrup over them, put them in a slow
Fig 1192. Muffin Cake.
oven until the syrup has nearly i.ll soaked in, then set
the Muffin cake on a glass dish (see Fig. 1192), and serve
either hot or cold.
Muffin-and-Crumpet Pudding. — For this two Muffins and
three crumpets will be quite sufficient. Open the Muffins,
put thin slices of sweet apple or jelly inside them, place them
alternately with the crumpets in a buttered earthenware
jar, pour over some rich batter, tie over the jar with a
cloth, and boil. Serve hot, with or without sweet sauce.