Fried Rye Muffins

Ingredients

• % cup rye meal
• ^ cup flour
• ^2 teaspoonful soda
• 1 teaspoonful cream of tartar
• 1 tablespoonful sugar
• 1 saltspoonful salt
• 1 egg
• 3^ cup milk

Method

1. 1

   Mix in the order given, and drop from a small tablespoon into hot fat.

2. 2

   Cook until the muffins will not stick when tried with a fork.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.

1 tablespoonful sugar. % teaspoonful salt. 1 egg. 2 teaspoonfuls baking-powder. 1 cup flour. Fried Drop Cakes. The Boston Cook Book, 103 flour mixtures, it will answer for croquettes or fish balls. It should be very hot, and still, not bubbhng ; but not as hot as for mixtures which have been previously cooked. The surest way is to fry a bit of the mixture. It should rise at once to the surface, with much spluttering of the fat, swell, and begin to brown on the under side. Drop cakes will usually turn over themselves, but doughnuts and fritters should be turned. They should be cooked an even golden brown, and the fat be kept at the right tem- perature by moving the kettle farther from or nearer to the fire. Try them with a fork, and if it come out clean, they are done. Drain each cake over the hot fat, and when they cease to drip, put them in a squash strainer placed in a pan on the back of the stove, or drain on soft brown paper. Change the first cooked to another pan when the next are ready to be taken out. If the fat be not hot enough, or if there be too much soda, doughnuts will absorb the fat. The alkali in them unites with the grease, as it does in making soap. The eggs will prevent the cakes from soaking in the fat, and it is healthful and more economical to use them. Fried Flour Mu£ans. {Miss I. A, Maynard.) 1 egg. 1 sahspoonful salt. % cup sugar. Flour enough to make a stiff ^ cup milk. batter. 1 teaspoonf ul baking-powder. Mix salt and baking-powder with two cups of flour. Beat the egg very light ; add the sugar, and beat again. Add the milk, then the flour, with enough more, if needed, to make a stiff batter. Drop from a spoon into hot fat. Fried Com Meal Cakes. {Miss Ward.) One pint of milh^ poured boiling hot upon one cup of corn meal ; add one heaping tahlespoonful of sugar ^ and half a teaspoonful of salt. Let it stand all night, or till well swollen ; then add two eggs and half a cup of flour. Fry in hot lard. 104 The Boston Cook Book, Fried Eye Muffins. % cup rye meal. ^ cup flour. ^2 teaspoonful soda. 1 teaspoonful cream of tartar. 1 tablespoonful sugar. 1 saltspoonful salt. 1 egg. 3^ cup milk. Mix in the order given, and drop from a small table- spoon into hot fat. Cook until the mujffins will not stick when tried with a fork. Fried Eye Muffins (Sour Milk). 1 pint sour milk. 3^ cup of molasses. 1 saltspoonful salt

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