English Muffins

Ingredients

• let the cook take off from her light bread dough a piece large enough to make muffins
• with sweet milk soften the dough into a rather stiff batter

Method

1. 1

   At this point judgment must be exercised to fix the consistency.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 18. The excerpt below is the record exactly as published.

English Muffins. The recipe here given is supposed really to have been brought over from England m Colonial days, for it has been in use among a few old families as far back as can be traced. As these little muffins are very plain and cheap, besides being a favorite bread wherever known, they should not be allowed to become a mere memory. The first thing in the morning let the cook take off from her light bread dough a piece large enough to make muf- fins enough for the family in whose service she is (one quart would suffice for ten persons) ; with sweet milk soften the dough into a rather stiff batter

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