English Muffins

Ingredients

• 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

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour.

2. 2

   Beat until smooth; add rest of flour, or enough to make a soft dough, and last, the salt.

3. 3

   Knead until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place to rise.

4. 4

   When double in bulk, form with hand in twelve large, round biscuits.

5. 5

   Cover and set aside for about one half hour.

6. 6

   Roll to about one fourth inch in thickness, keeping them round.

7. 7

   Bake on a hot ungreased griddle for ten minutes, browning on both sides.

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 106. The excerpt below is the record exactly as published.

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.