Breakfast Muffins

Ingredients

• Sift 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoonful salt
• 1 ounce butter
• 1 yolk
• the white beaten very stiff
• 1/2 cup milk

Method

1. 1

   Mix well and bake in buttered tins till done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.

en teaspoonful salt, Ys teaspoonful sugar, 1 tablespoonful melted butter, measured after melted. Beat the whites of 2 eggs to a stiff froth, add the batter slowly to the whites while stirring constantly. Butter 8 gem pans and dust with flour, fill them half full with the preparation, and bake in medium-hot oven from 20 to 30 minutes. Serve in a napkin. German Pnffs. — Place Ys pli^^ ^^^^ i^ & saucepan over the fire, with 2 ounces of butter ; as soon as it boils, add 4 ounces flour, stir until formed into a smooth paste; then remove, and when nearly cold, add the yolks of 4 eggs ; mix until smooth ; then add the whites beaten to a stiff froth ; stir until perfectly smooth. Divide this mixture into 8 small tin forms, which should be well PANCAKES, MUFFINS, GEMS. Etc. 649 battered and dusted with flour ; brush each over with beaten eg^; and bake in a hot oven from 25 to 30 minutes. Bemove, turn the puffs out of forms, and serve at once in a napkin. These puifs are nice for breakfast or lunch. Tea Puffs. — Four cups sifted flour, 1 yeast cake dissolved in % cups of warm milk, 2 ounces of melted butter, 4 tablespoonf uls sugar, Ys teaspoonf ul salt, and 2 eggs. Make a hollow in center of flour, put in the eggs, salt, and sugar, add milk and yeast, and mix all well together ; add lastly the melted butter, and set in a warm place to rise. Half an hour before serving grease some muffin or patty pans, fill them three quarters full with the mixture, and bake in a quick oven ; or bake in a long or square pan and cut it into squares. Breakfast Popovers. — One cup milk, 1 egg, 1 cup sifted flour, y^ teaspoonf ul salt. Mix all ingredients well together, flll the mixture into well-greased small patty pans or muffin pans, let them be half full ; bake in a medium oven about 40 minutes. Serve for breakfast. Waffles. — Sift 1 pint of flour with 1 teaspoonful baking powder into a bowl, add 2 tablespoonf uls sugar, 7s teaspoonful salt, and 1 tablespoonf ul butter ; rub the butter and flour together, add 1 pint of milk or cream, the yolks of 2 eggs, mix all well together ; beat the whites to a stiff froth and add to the batter. Place a waffle iron over a clear fire ; when hot, brush it over with melted butter, and drop into each square 2 tablespoonf uls of the batter. Bake to a fine golden color on each side, which will take from 2 to 3 minutes. Serve as soon as done. Breakfast Muffins. — Sift 1 cup flour in a bowl, add % tea- spoon baking powder^ ^ teaspoonful salt; add 1 ounce butter^ rub fine through flour; add 1 yolk, and the white beaten very stiff

Cook this with the app: pantry check, scaling, and the assistant.