Muffins with Liquid Yeast

Ingredients

• 1 teacupiul of hominy
• 1 pint of water
• 1 pint of milk
• 4 breakfast-cupful of liquid yeast
• 2 table spoonfuls of butter
• 1 teaspoonful of salt
• lqt. of Haxall-flour

Method

1. 1

   Wash and boil hominy in water.

2. 2

   Mix with milk, yeast, butter, and salt.

3. 3

   Gradually mix in flour, beating well.

4. 4

   Let rise overnight.

5. 5

   Fill buttered muffin pans and let rise for 45 minutes.

6. 6

   Bake in a quick oven for 35 minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 554. The excerpt below is the record exactly as published.

1 teaspoonful of salt. Beat two eggs well, add them to the above mixture with a good 4 teast^oonful of bicarbonate of soda that has been dissolved in a small quantity of warm water, and work in f break- fast-cupful of Hour. When quite smooth, cook the Muffins in the ordinary way. The mixture must be thoroughly beaten and cooked quickly, the Muffins are then excellent. (3) Wash 1 teacupiul of hominy and boil it for an hour in 1 pint of water, stirring frequently. When cooked, mix with it 1 pint of milk, 4 breakfast-cupful of liquid yeast, 2 table spoonfuls of butter, and 1 teaspoonful of salt. Mix gradually lqt. of Haxall-flour

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