Muffins, American

Ingredients

• a pint of new milk
• a tablespoonful of fresh yeast
• a pinch of salt
• the white of two eggs
• the size of a pea of saleratus
• sufficient flour

Method

1. 1

   Warm the milk, add yeast, salt, frothed egg whites, and dissolved saleratus.

2. 2

   Mix in sufficient flour to make a soft dough.

3. 3

   Let rise for two to three hours, covered.

4. 4

   Drop dough for one muffin on a floured board, shape it, let rise again, then place on a hot oiled plate.

5. 5

   Brown both sides, toast, and serve with butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 939. The excerpt below is the record exactly as published.

Muffins, American. — Warm a pint of new milk, add to a table-spoonful of fresh yeast, a pinch of salt, the white of two eggs, frothed, and a little limip of saleratus, the size of a pea, dissolved in warm water. Put these ingredients into a bowl, and add sufficient flour

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