Griddle Muffins

Ingredients

• one egg
• one tablespoonful butter
• one cupful milk
• one teaspoonful baking-powder
• pinch of salt
• flour enough to make a soft dough

Method

1. 1

   Mix milk, beaten egg, and melted butter.

2. 2

   Sift baking-powder and salt into one cupful of flour, then add the rest.

3. 3

   Roll out the dough thick, cut into rounds, and bake slowly on a griddle, turning when done.

4. 4

   Butter while hot.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

one tablespoonful butter, one tablespoonful finely minced parsley; pepper and salt to taste. Beat the whites and yolks of the eggs separately and very light ; add the milk to the yolks and stir in the whites, not mixing them in thoroughly, however; season to taste. Pour into the omelet pan in which the butter has been heated, and set over the fire in a moderately hot spot. Keep the omelet from adhering to the pan by slipping a knife between them from time to time. Just before the omelet is " set," sprinkle it thickly with the chopped parsley. When done, fold one half over the 4 49 WHAT TO EAT— HOW TO SERVE IT other, slip to a hot dish, and serve at once, as it falls quickly. Com Muffins, — One and a half cups flour, one and a half cups yellow corn-meal, three tablespoonf uls sugar, two tablespoonf uls but- ter, two eggs, one and a half cupfuls milk, two teaspoonfuls baking-powder, half tea- spoonful salt. Sift the salt and baking-pow- der with the flour ; beat the eggs light ; add the milk, the butter (melted), and the sugar. Stir in the flour and meal ; beat hard, and bake in muffin-tins. Buttered Potatoes, — SUce cold boiled po- tatoes, heat them in a steamer, thence trans- fer them to a hot dish. Put on them a large tablespoonful of butter into which have been worked a teaspoonf ul of chopped parsley and a saltspoonf ul of lemon juice. Set the dish, covered, over hot water for two minutes, and serve. Mandarins. Cerealine Porridge. Creamed Cod, "witli Potatoes. Griddle Muffins. Coffee. Chocolate. Creamed Cod, xoiih Potatoes, — To two cup- 50 FAMILY BREAKFASTS FOR SPRING fills of * boiled cod, salt or fresh, well picked to pieces, allow one cupful of mashed potato. Season to taste. Put into the frying-pan over the fire with a half-cupful of milk and a large tablespoonful of butter. Stir and beat con- stantly while it heats, and soften it by adi ing to it boiling water at discretion. When a creamy, smoking mass, transfer it to a hot dish. If you have drawn butter in the house, or sauce tartare, or egg sauce left over from the first appearance of the fish, this may be used in place of the milk and but- ter. Griddle Muffins, — One egg^ one table- spoonful butter, one cupful milk, one tea- spoonful baking-powder, pinch of salt, flour enough to make a soft dough

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