Muffins made with Potato-Flour

Ingredients

• four large potatoes
• 2oz. or 3oz. of butter
• a small quantity of salt
• two well-beaten eggs
• six breakfast cupfuls of flour
• 1 breakfast-cupful more of warm water
• 1 teaspoonful of soda
• 1 gill of yeast

Method

1. 1

   Boil and mash potatoes.

2. 2

   Mix with butter, salt, and lukewarm water to a cream-like consistency.

3. 3

   Add eggs and sifted flour gradually.

4. 4

   Add warm water, soda, and yeast.

5. 5

   Let rise for 10-12 hours.

6. 6

   Cook in muffin rings on a griddle until done.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 555. The excerpt below is the record exactly as published.

Muffins made with Potato-Flour. — Peel four large potatoes weighing altogether about lib., put them into a saucepan of water, and boil until they are quite soft ; then take them out and mash. Put the pulp into a basin and work in 2oz. or 3oz. of butter, a small quantity of salt, and pour in suffi- cient lukewarm water to give the mixture the ap>pearance and consistence of cream. Now add two well-beaten eggs, stir them in, and dredge in gradually six breakfast cupfuls of flour that has been dried and sifted. When all are well mixed, pour in 1 breakfast-cupful more of warm water, then add 1 teaspoonful of soda, and lastly 1 gill of yeast

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