Muffins

Ingredients

• To four eggs, well beaten
• add one pint of new milk
• rub three ounces of butter into as much flour
• add one teaspoonf ul of salt
• one table-spoonful of yeast

Method

1. 1

   Mix all ingredients to a fritter batter consistency.

2. 2

   Bake after rising in a warm place for three hours.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.

muffins, and are a favorite bread in Virginia at breakfast, known either under the name we have given or locally as "hoe-cakes." They may, indeed, be baked on a hoe be- fore an open fire, such as in past times were always used to cook by. Bbown Bread. Three quarts of Graham flour, one quart of lukewarm water, a gill of molasses, half a pint of Indian meal gruel, three teaspoonf uls of salt, a large m'ug of good hop yeast. Busks, No. 1. Take one quart of milk, one teacupf ul of cream, half a pound of lard, a quarter of a pound of butter, one table- spoonful of salt, and boil them together. Beat well four eggs with one pound of sugar (fair brown, say extra C *) ; * Every good grocer knows the grade of sugar designated. 16 VIRGINIA COOKERY-BOOK. pour the boiling milk on them gradually, stirring all the time ; when nearly cold add one teacupful of yeast and flour suflicient to make a stiff batter ; allow a little more time for it to rise than for ordinary light bread-dough; when well risen knead it up as you do bread, and let it lighten again before shaping it into rolls ; when moulded into the form you wish, brush over the tops with sugar. Very Nicb Rusks. One pint of milk, half a pint of yeast, four eggs, three quarters of a pound of sugar, one quarter of a pound of butter. Beat the eggs light, and add to them the yeast, milk, and as much flour as will make the mixture as stiff as you can stir with a spoon ; make it up in the evening for tea the next day ; next morning work into the dough both the sugar and butter ; add more flour, if needed to make it stiff enough to handle, and mould into biscuit shape or rolls ; give it a second rise, however, first, and do not put it to bake until very light ; when moulded into the form you wish, brush over the tops with sugar and cream, then let them rise a few minutes, when they will be ready to bake. Rusks, No. 2. Take as much lightened dough as would make a quart loaf of bread ; spread it open in your kneading-trough and put into it a teacupful of sugar, half a nutmeg, and a piece of butter weighing two ounces ; work it well ; mould it out into biscuits or rolls, and bake it in your bread oven ; wet the tops with sugar and cream before it goes into the oven. Applb Bsead. Make up two quarts into dough precisely as if for rusks ; when it is very light roll out a cake of it half an VIRGINIA COOKBRT'BOOK. 17 inch thick ; spread stewed apples over it, and over that another cake rolled like the first ; put it in a pan to light- en for a short time ; bake it ; have some thin slices of apples stewed very tender ; when the cake is baked lay these slices of apples all over the top ; sprinkle them well with sugar, some small bits of butter, and either nutmeg or cinnamon, whichever you like ; put it back in the oven long enough for the sugar to form a coating on the top ; take it out, and when cold slice it up. This is a very favorite bread with young people at tea. Salt-bising Bread. Put half a teaspoonful of salt in half a teacupful of flour ; pour on boiling water ; work it well very stiff ; put this where it will keep warm all night ; next morning take a pint of milk, warm water, and as much salt as before ; mix in flour till you make a good muffin batter; then add the scalded yeast to the batter and set it in warm water till it rises; then add flour to form a stiff dough, and bake. This is the favorite bread all through the Valley of Virginia and Maryland. Some dyspeptics think it much more digestible than bread made up with other kinds of yeast. 18 VIRGINIA COOKERY-BOOK. CHAPTER II. CORN BREAD, BREAKFAST CAKES, AND FANCY BREAD OF FIFTY SORTS, Muffins.— Fly- aways, or Souffle Biscuits.— Com Batter Cakes.— Com Dodgers. — Ash Cake. — E very-day Batter Bread. — Buttered Federal Loaf, for Tea. — Apoquiniminc Cakes. — Velvet Cakes.— Cmmpets. — Cream Batter Pudding. — Buckwheat Cakes, No. 1. — Buckwheat Cakes, No. 2. — Buckwheat Cakes (quickly made). — Mush Batter Cakes. — Economical Batter Cakes. — Cream Cakes. — Lapland Cakes, No. 1. — Lapland Cakes, No. 2.— Rice Cakes. — Chocolate Cakes. — Rice Waffles. — Orange Cakes. — Flannel Cakes, No. 1.— Flannel Cakes, No. 2.— Ingleside Waffles.— Germantown Puflfs. — Chaney's Thin Biscuits. — Crackers. — English Muffins. — Johnnie Cake. — Rice Muffins. — Rice Drop Cakes. — Port Royal Corn Cakes. — Nun's Puffs. — Com Muffins. — Com Muffins (quick- ly made). — Hoe Cake. — Alabama Rice Bread. — ^Espetanga Corn Bread.— Edgemont Waffies.— Mrs. Walker's Waffies.— Rice Waf- fles.— Waffies without Eggs. — Tea Cakes without Eggs.— Vir ginia Egg Bread. — Hominy Batter Cakes.- Short Cakes. — Best Rice Griddle Cakes.— To Grease a Griddle.— Mrs. Cabell's Batter Bread. — Indian Meal Batter Cakes. — Excellent Muffins. — Break- fast Cakes. — A Favorite Muffin. — Pop-overs. — Delicate Crackers. Muffins. To four eggs, well beaten, add one pint of new milk ; rub three ounces of butter into as much flour as will make the other ingredients the consistence of fritter batter; stir into the flour thus prepared the milk and eggs; add one teaspoonf ul of salt and one table-spoonful of yeast

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