Muffins (Recipe 7)

Ingredients

• 1 qt. of flour
• 4 gill of liquid yeast
• half a small cake of compressed yeast
• h lueak fast-cupful of lukewarm water
• 1 teaspoonful of salt
• cold water enough to make a soft dough

Method

1. 1

   Mix flour, yeast, and salt with enough cold water to make a soft dough.

2. 2

   Let it rise overnight.

3. 3

   The next morning, heat a griddle, beat in egg white, and bake muffins in buttered rings.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 551. The excerpt below is the record exactly as published.

1 teaspoonful of salt, the yolk and white of an egg beaten separately, and i teacupful of yeast, adding sufficient flour to make a light drop batter. Put the basin in front of the fire so that the batter may rise, leave it there for five or six hours, then add It table-spoonfuls of wrrmed butter, and mix well. Have ready some Muffin- rings, two- thirds fill them with the batter, let them rise again for a- quarter-of-an-hour, and then bake in a hot oven until done. They may also be baked in Muffin-rings on a griddle, in which case the melted butter must be added at the first, and the rings and griddle well greased. Take up a spoonful of the batter without letting any of the air bubbles escape, fill up the rings, and when the Muffins are cooked brown, and have well risen, turn the Muffin with the ring, and brown on the other side. They should be pulled asunder and not cut when wanted for use. (2) Put 1 pint of Hour into a basin, and mix in 2 tea- spoonfuls of baking-powder and 1 saltspoonful of salt. Break the yolks of two eggs in a basin and pour in 1 teacupful each of milk and warmed butter. Pour these two mixtures into one basin, mix well, and add the beaten whites of two eggs. Two-thirds fill some Muffin- rings, and bake in a hot oven for fifteen minutes. Turn them out when done, and serve. Two table-spoonfuls of For details respecting Culinary Processes, Utensils, Sauces, <fec. , referred to, see under their special heads. 950 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Muffins- continued. sugar may be added to the flour mixture if desired, and a little less of the butter and milk may also he used. (3) Put lqt. of flour into a basin, and mix in 3 tea- spoonfuls of cream of tartar and 1 teaspoonful of bicar- bonate of soda. Add two well-beaten eggs and sufficient butter-milk to make it into a stiff batter, put it into hot Muffin-rings, and bake until done. They must be baked as soon as they are made. (4) Put the yolks of six eggs and the whites of four and a half into a basin, beat them well, and add as much flour as will absorb them. Then add milk and flour alternately until three pints of flour are used. Beat in 5 table spoonfuls of yeast and 2oz. of warmed butter. Put the mixture into warmed Muffin- rings, and bake in a hot oven for twenty minutes. (5) Beat six eggs well together with 1 pint of milk, and mix with it 2oz. of warmed butter, 2oz. of sugar, 1 table- spoonful of baking-powder, and 1 teaspoonful of salt ; sift in slowly, stirring at the same time, a sufficient quan- tity of flour to make a nice light batter. Bake the Muffins in round tins, and when nearly cooked brush them over with a paste-brush dipped in milk. (6) Butter 1 dozen earthenware cups, and arrange them in a dripping-pan. Mix to a smooth batter 2 breakfast-cupfuls of flour and 3 breakfast-cupfuls of milk ; beat four eggs to a light froth, then beat the eggs with the batter, and half fill the cups with it. B tke them at once in a very hot oven for about twenty minutes, or until they are nicely browned all over. Serve hot. (7) For lqt. of flour use 4 gill of liquid yeast, or half a small cake of compressed yeast dissolved in h lueak fast- cupful of lukewarm water ; mix with the flour 1 tea- spoonful of salt, the yeast, and cold water enough to make a soft dough

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