Muffins

Ingredients

• one pint of milk
• one pint of flour
• one teaspoonful of salt
• two ounces of butter
• three eggs

Method

1. 1

   Put the flour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole.

2. 2

   Melt the butter, pour this over the yolks of eggs, and pour in the milk, working in the dry flour from the sides.

3. 3

   Beat the mixture until bubbles arise on the surface.

4. 4

   Whip the whites of eggs to a stiff froth, and stir this lightly into the batter.

5. 5

   Grease and heat twelve muffin rings, place them into a baking-pan, and pour equal parts of the batter into them.

6. 6

   Bake in a very quick oven for ten minutes.

7. 7

   Serve hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 133. The excerpt below is the record exactly as published.

Muffins. — One pint of milk, one pint of flour, one tea- spoonful of salt, two ounces of butter, three eggs. Put the flour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter, taking care that it does not become hot, and pour this over the yolks of eggs, when the milk also must be poured in, and as it is poured the dry flour must be worked in from the sides. When all the flour is mixed in, the mixture should be beaten until bubbles arise upon its surface. Whip the whites of eggs to a stiff froth, and stir this lightly into the batter. Slightly grease and heat twelve muffin rings, place them into a baking-pan, and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. NOTE. — A very delicious muffin may also be made after this recipe of equal parts of corn meal and wheat flour. 204 BREAD AND CAKES. Tibbie Shiel's or Girdle Scones.— One pound of flour, one tea-spoonful of carbonate of soda, one half tea- spoonful of cream of tartar, one half tea-spoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt ; place the soda and cream of tartar upon a plate, and make all smooth with the back of a tea-spoon. Mix this also with the flour, pour in the butter milk, and stir all thoroughly together. Flour a mixing-board, pour the batter out upon this, and, adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. Cut the dough in two pieces, and roll each piece out round and to about half an inch in thickness. Divide each round into four pieces, place them on a heated girdle, and bake them fifteen minutes, turning them once meantime. Serve cold with butter. Soda Scones.— One pound of flour, two ounces of butter, one ounce of sugar, one tea-spoonful of carbonate of soda, one half tea-spoonful of cream of tartar, three gills of butter milk, one half tea-spoonful of salt. Put the flour into a bowl, mix through it the salt, and then rub into it the butter. Put the soda and cream of tartar together upon a plate, and rub them free of lumps with the back of a spoon, after which mix them in with the flour and butter. Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing-board. Knead it with a little dry flour until stiff enough to roll out, when, cutting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking-tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little butter milk, Bprinkle them with the remaining sugar, and return them FOLDED ROLLS. 205 to the oven for one minute. Cool the scones upon a sieve or folded towel before serving. NOTE. — In using soda, care should be taken that the quantity given is not exceeded, and when a tea-spoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. Folded Rolls.— One pint of milk, two ounces of butter, two medium sized potatoes, one half tea-cupful of brewer's yeast, one table-spoonful of sugar, one tea-spoonful of sal

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