Chicken Muffin Cases

Ingredients

• a half pint of water
• two tablespoonfuls of butter
• a half pint of sifted flour
• four eggs

Method

1. 1

   Boil water and butter together, then add flour quickly, stirring until a smooth dough forms.

2. 2

   Remove from heat, cool, and add eggs one at a time, beating well after each.

3. 3

   Bake in gem pans until light and hollow, about half an hour.

4. 4

   Cut a round from the top and fill with any creamed mixture.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 18. The excerpt below is the record exactly as published.

Chicken Muffin Cases Boil together a half pint of water and two tablespoonfuls of butter, add hastily a half pint of sifted flour, stir over fire until a smooth dough is formed. Take from the fire and when cool, add one unbeaten whole egg ; beat, add another and so continue until four eggs

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