English Muffins

Name: English Muffins
Ingredients: a pint of warm water; a teaspoonful of salt; as much warmed flour as will make a very thick batter

From Catherine Owen's new cook book .., 1885

Best made the day before eating. Toast before serving.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2352 mg

Potassium0.5 mg

Calcium16 mg

Iron0 mg

Magnesium4.8 mg

Phosphorus0 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.

ENGLISH MUFFINS. Dissolye a yeast-cake (compressed) in a pint of warm water, with a teaspoonful of salt ; mix with as much warmed flour as will make a very thick batter

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