Muffins

Ingredients

• a quart of warm milk
• an ounce and a half of German yeast
• the beaten whites of two eggs
• sufficient flour

Method

1. 1

   Make a dough of rather soft consistency with warm milk, allowing for every quart of milk an ounce and a half of German yeast mixed with the milk.

2. 2

   Add the beaten whites of two eggs, cover the dough closely to rise.

3. 3

   When ready, drop the dough for one muffin on a floured board, shape it, and slide it onto a hot plate.

4. 4

   Bake for twenty to thirty minutes.

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.

an ounce and a half of German yeast, which should be first mixed with the milk ; add the beaten whites of two eg^, and cover the dough closely before the fire to rise. When ready, drop the quantity of dough required for one mufiin upon a well-floured board, and form it into shape by turning it round with the hand, then slide it upon the hot plate. To make and bake muffins well is a difficult task, and as they are now to be obtained at any respectablo baker's, there are, unless for families li\ing far from town, very few home-made muffins. Time, twenty to thirty minutes to bake. Probable cost. Is. 6d. for this quantity. Sufficient, four pounds of flour. Muffins (another way). — See Breakfast Muffins. 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.