Fatpbitii Muffin

Ingredients

• one quart of flour
• the whites of two eggs beaten very light
• one pint of milk
• a tablespoonful of lard or butter
• a teaspoonful of salt
• yeast

Method

1. 1

   Warm the milk with lard, stir in egg whites and flour, then add yeast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.

yeast makes a good substitute. Put a large spoonful in the batter, and let it stand several hours to rise. Short Cakes. These cakes differ from biscuits only in being rolled generally into an oval shape and baked upon a griddle, on the outside of a stove, instead of in the oven. With pre- serves and a glass of milk short cakes answer well for an impromptu dessert. The quicker they are made and baked the better. Best Rice Griddle Cakes. One and a half pints of solid cold boiled rice; put, the night before you want the cakes for breakfast, in a pint of water or milk to soak. The next morning add a quart of flour, a quart of milk, two well-beaten eggs, and half a teaspoonful of bicarbonate of soda, with one teaspoonful of salt. Dissolve the soda in a little hot water, stir it into the milk and rice ; then add the other ingredients, and bake quickly on a hot griddle. VIRGINIA COOKJBBT-BOOK. 88 To Gbeasb a Griddle. The best method of doing this is to take a bit of salt pork and rub it over the griddle with a fork. This pre- vents adhesion, and yet does not allow the fat to soak into what is cooked. Nothing so soon sickens one as the taste of burnt grease that careless cooks so often give to breakfast cakes by the improper handling of lard. Mbs. Cabbll's Battbb Bbbad. Make one pint of nice Indian meal into a stiff mush, and add to it a teaspoonful of salt. Thin it with three well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul of butter and a teaspoonful of saleratus, or half a tea- spoonful of soda. Indian Meal Batteb Cakes. Scald one pint of sifted meal; mix with half a pint of wheat flour and a dessert-spoonful of salt; thin the mixture with three well-beaten eggs and some sour milk. Beat the whole well together till very light, and add a dessert-spoonful of saleratus dissolved in warm water. Excellent Muffins. One quart of flour, two eggs, one gill of yeast, and wa- ter enough to make a thin dough, with a little salt. Bake them in drops, in an oven, for they cannot rise sufficiently on a griddle. Breakfast Cakes. A pint and a quarter of flour, half a pint of Indian meal, one pint of milk, one gill of yeast. Make up at night for breakfast next morning. In the morning add one egg; bake on a griddle. They much resemble flan- nel cakes. 3* 84 VJM&INIA CQOKEBT-BOOM. 4^ Fatpbitii MuFFnr. 0^e quart of flour, the whites of two f ggs beaten very light

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