Muffins

Ingredients

• a pint of warm milk
• two well beaten eggs
• half a teaspoonful of melted butter
• half a gill of baker's yeast
• a teaspoonful of salt
• a bit of saleratus the size of a large pea
• enough sifted wheat flour to make a thick batter

Method

1. 1

   Mix warm milk, eggs, melted butter, yeast, salt, and saleratus.

2. 2

   Stir in flour to make a thick batter.

3. 3

   Let rise, then bake on a hot griddle until light brown.

As published

This recipe was extracted from The housekeeper's companion (1883), page 130. The excerpt below is the record exactly as published.

Muffins. — Pour boiling water into a quart of yellow corn meal, stirring it all the time until it is a thick batter; let it cool; when only warm, add a small teacupful of butter, a teaspoonful of salt, and a tablespoonful of yeast, with two well-beaten eggs; set it in a warm place for two hours, then stir it smooth, and bake in small cakes on a hot griddle; when one side is a rich brown, turn the other, lay them singly on a hot dish, and serve. These may be made without the yeast, and baked as soon as mixed. Buckwheat Griddle Cakes. — Put three pints of warm water into a stone pot or jar, add a gill of baker's yeast, or an inch square of turnpike cake dissolved in a little warm water; add a heaping teaspoonful of salt, and half a small teaspoonful of saleratus, have a pudding stick, or spatula, and gradually stir in enough buckwheat flour to make a nice batter, beat it perfectly smooth, then cover it and set it in a moderately warm place until morning; a large handful of com meal may be put with the flour, and it is by many persons considered an improvement. To Bake Buckwheat Cakes. — Set a griddle over a gentle, steady fire; when it is hot, rub it over with a bit of suet or fat fresh pork on a fork; the griddle must be hot but not scorch- ing; put the batter on in small cakes; when one side is nicely browned and about half cooked through, turn them. These cakes, to be in perfection, must be not much thicker than a dollar piece, and both sides a delicate brown. Should the batter prove too thick, it may be made thinner with sweet milk; this will also make them bake a finer color. The best of sweet butter and syrup to be served with buckwheat cakes hot from the griddle. Should the cakes be preferred thicker than mentioned in this recipe, it is an easy matter to make them so; take care that they are baked through. Buckwheat may be niisj^ed the same as wheat muffins, and baked on a griddle, HOUSEHOLD. 191 Muffins.— Mix with a pint of warm milk two well beaten eggs, half a teaspoonful of melted butter, and half a gill of baker's yeast, with a teaspoonful of salt and a bit of saleratus the size of a large pea (dissolved in hot water) ; stir in enough sifted wheat flour to make a thick batter

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