English Muffins

Ingredients

• a pint of milk
• one tablespoonful of butter
• one teaspoonful of sugar
• two-thirds of a teaspoonful of salt
• one-half of a cake of yeast
• four tablespoonfuls of warm water
• sufficient flour to make a thin drop batter

Method

1. 1

   Scald the milk and dissolve butter, sugar, and salt in it.

2. 2

   When cooled, add yeast dissolved in warm water, then sift in flour to make a thin drop batter.

3. 3

   Beat hard and set aside until very light.

4. 4

   Prepare a hot greased griddle with greased muffin rings, half fill them with batter, and cook until well colored, turning to brown the other side.

As published

This recipe was extracted from Kirmess cook book (1907), page 144. The excerpt below is the record exactly as published.

ENGLISH MUFFINS. Table Talk. English muffins are greatly enjoyed and a double quantity may be made at one time, part being saved to figure at a subsequent meal as crumpets. Scald a pint of milk and dissolve in it one tablespoonful of butter, one teaspoonful of sugar, and two-thirds of a teaspoonful of salt. When cooled add one-half of a cake of yeast dissolved in four tablespoonfuls of warm water, then sift in sufficient flour to make a thin drop batter

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