Muffins

Ingredients

• one pint of warm milk
• half a cake of compressed yeast
• one quart of flour
• one tablespoonful of butter
• two eggs

Method

1. 1

   Beat eggs and add to milk with salt, butter, and yeast.

2. 2

   Stir gradually into flour.

3. 3

   Beat until light and smooth.

4. 4

   Let rise for 4 hours.

5. 5

   Fill muffin pans and let rise to brim.

6. 6

   Bake for half an hour.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 12. The excerpt below is the record exactly as published.

MUFFINS, — One pint pf warm nu^k, half a cake of compressed yeast, or half a cupfuflpf liquid yeast pbne quart of flour, one tablespoonful of butter. Beat two eggs well, and add them and IBhe salt, butter and yeast to the milk. Stir gradually into the flour. Beat until the batter is light and smooth. Let it rise four hours in a warm place. Fill buttered muffin pans two-thirds to the top with the batter, and let them stand until the batter has risen to the brim. Bake half an hour. y RICE NIXJFEI1NS. — One pint of milk, one quart of flour

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