Muffins and Crumpets with Yeast

Name: Muffins and Crumpets with Yeast
Ingredients: two pints of milk; four eggs; a small teacupful of yeast; a piece of butter (the size of an egg); a teaspoonful of salt; enough flour to thicken

From La cuisine creole, 1885

Butter them when cooked.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 55. The excerpt below is the record exactly as published.

MUFFINS AND CEUMPETS WITH YEAST. Take two pînts of mîlk, four eggs, and a small teacup- ful of yeast, or a yeast cake; melt a pîece of butter (the size of an egg) în a lîttle of the mîlk, add a teaspoonful of sait

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