English Muffins

Ingredients

• 1 cake compressed yeast
• 2 level tablespoons sugar
• 1 cup milk, scalded and cooled
• 4 tablespoons melted lard
• 1 cup lukewarm water
• 6 cups sifted flour
• 1 teaspoon salt

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 105. The excerpt below is the record exactly as published.

1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and 273 BREAD, HOT-CAKES, ETC. ' fJ'X" qI fo^u? last, the salt, keeping the dough soft. Knead lightly, using as little flour in kneading as possible. Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk — about two hours. Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven. GRAHAM MUFFINS No. 1 1 cake compressed yeast 1 egg 2 cups milk, scalded and cooled 1 cup sifted white flour 4 tablespoons molasses 11/2 cups graham flour 4 tablespoons melted lard 1 teaspoon salt 34 cup chopped nuts Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add lard (or butter) and egg well beaten, then the flour gradually, salt and nuts, beating all the while. Beat until perfectly smooth; cover and set to rise in warm place, free from draft, until light — about one and a half hours. Have mufBn pans well greased and fill about two-thirds full. Cover and let rise to top of pans — about half an hour, and bake twenty minutes in hot oven. GRAHAM MUFFINS No. 2 Follow the recipe for Egg Muffins, using half graham and half white flour. ENGLISH MUFFINS 1 cake compressed yeast 2 level tablespoons sugar 1 cup mUk, scalded and cooled 4 tablespoons melted lard 1 cup lukewarm water 6 cups sifted flour 1 teaspoon salt

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