Muffins

Ingredients

• 1 pint of white cornflour
• 1 teaspoonful of salt
• 1 teaspoonful of soda
• 1 tablespoonful of flour
• 1 breakfast-cupful of cold boiled rice
• 1 egg
• 1 pint of sour milk
• 1 tablespoonful of dripping or warmed butter

Method

1. 1

   Put the cornflour into a basin, mix in salt, soda, flour, and rice.

2. 2

   Beat the egg with sour milk and dripping or butter, pour into the dry mixture, and stir well.

3. 3

   Put into hot Muffin-rings and bake in a hot oven for twenty minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 552. The excerpt below is the record exactly as published.

Muffins are best when the mixture is quite thin. Buttermilk and bicarbonate of soda may be used instead of the milk and baking-powder. These Muffins can be made with yeast, but they take longer to rise. (2) Put 1 pint of white cornflour into a basin, and mix in 1 teaspoonful each of salt and soda, 1 table-spoonful of flour, and 1 breakfast-cupful of cold boiled rice. Break an egg into a basin, beat it up together with 1 pint of sour milk and 1 table-spoonful of dripping or warmed butter, pour it into the dry mixture, and stir well. Put the mass into hot Muffin-rings, and bake in a hot oven for twenty minutes. (3) Boil a good-sized piece of butter in 4 pint of boiling water, and pour it over 1 large breakfast-cupful of white cornflour, to scald it ; add 1 breakfast-cupful of flour, 1 Muffins — continued. teaspoonful of baking-powder, 1 teaspoonful of salt

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