Muffins

Ingredients

• four eggs
• one pint of new milk
• three ounces of butter
• one teaspoonf ul of salt
• one table-spoonful of yeast
• 1 qt. of flour

Method

1. 1

   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 teaspoonful of salt and one tablespoonful of yeast.

2. 2

   They may be baked after rising in a warm place for three hours.

3. 3

   Use muffin-rings or little tin patty-pans.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 15. The excerpt below is the record exactly as published.

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.