Hot Muffins for Afternoon Tea

Ingredients

• 2 0z. Brown & Polson’s Paisley Flour
• 1 lb. Ordinary Flour
• ¥% pint Sweet Milk
• 1 oz. Lard
• A small tea-spoonful of Salt
• A small tea-spoonful of Sugar

Method

1. 1

   Mix the Paisley Flour, ordinary flour, salt, and sugar well together in a bowl, dry.

2. 2

   Rub in the lard, cold.

3. 3

   Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough.

4. 4

   Roll out flat on a floured board till about half-an-inch thick.

5. 5

   Cut out small circles.

6. 6

   Put these at once into a hot oven, or on to the griddle or hot plate, sprinkled with flour.

7. 7

   They should be ready in five to ten minutes.

8. 8

   Cut them open when hot, butter them and serve at once.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 2. The excerpt below is the record exactly as published.

HOT MUFFINS. FOR AFTERNOON TEA. 2 0z. Brown & Polson’s Paisley Flour, 1 lb. Ordinary Flour. ¥% pint Sweet Milk, 1 oz. Lard. A small tea-spoonful of Salt. A small tea-spoonful of Sugar

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