vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Imperial Muffins
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 237. The excerpt below is the record exactly as published.
Imperial Muffins. One cup scalded milk, one-quarter cup sugar, one-half tea- spoonful of salt, one-third yeast cake dissolved in one-quarter cup lukewarm water, one and three-quarters cup flour, one cup cornmeal, one-quarter cup butter. Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add cornmeal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Water Toast. Dip slices of dry toast quickly in boiling salted water, allow- 348 STANDARD COOKERY. ing one-half teaspoonful of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.