Miggs

Ingredients

• i lb. Flour
• % oz. German Yeast
• i teaspoonful of Castor Sugar
• iy2 ozs. Butter
• 2 ozs. Carravvay Comfits
• 1 Egg
• Nutmeg
• 1y2 gills of Milk

Method

1. 1

   Cream the yeast and sugar together, melt the butter in a saucepan and add the milk; make it just tepid and pour it onto the yeast.

2. 2

   Put the flour and a little grated nutmeg through the sieve together into a basin, and mix in the milk and yeast to form a dough, then beat in the egg and let it all rise well in a warm place.

3. 3

   When well risen knead it a little and form into rounds or diamond shaped pieces.

4. 4

   Sprinkle some carraway comfits on the top of each.

5. 5

   Let them prove, and then bake in a quick oven.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 49. The excerpt below is the record exactly as published.

Miggs. Ingredients. — i lb. Flour, % oz. German Yeast, i teaspoon- ful of Castor Sugar, iy2 ozs. Butter, 2 ozs. Carravvay Comfits, 1 Egg, Nutmeg, \y2 gills of Milk.

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