Quick Muffins

Ingredients

• One quart of flour
• a pint of milk
• a piece of butter the size of an egg
• two teaspoonsful of cream of tartar
• one of soda
• two beaten eggs

Method

1. 1

   Sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in.

2. 2

   When the milk is cool, but not cold, stir in the flour, add two beaten eggs, stir in the milk and soda last; butter muffin-rings, fill them half full and bake on a griddle.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 76. The excerpt below is the record exactly as published.

One quart of flour, a pint of milk, a piece of butter the aiie of an egg, two teaspoonsful of cream of tartar and one of soda; sift the flour and cream of tartar together, melt the butter in the milk, leaving out a little to dissolve the soda in. When the milk is cool, but not cold, stir in the flour, add two beaten ^^gs^ stir in the milk and soda last; butter muffin-ringSi fill them half Aill and bake on a griddle. Sally Lunn« Vo. L Three ^gs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsftd of home- made yeast (more, if it is baker's), a tablespoon heaping fnll of sugar, flour enough to form a stiff batter, and a little salt. Warm the butter and milk together. When milk-warm, add the yeast, then the yolks of the eggs, then the flour, and last the whites ; mix well together, and let it stand to rise four or five hours; then beat it up, pour it into the pan or Turk's head, and bake three-quarters of an hour. Serve hot. Bally Lunn« Vo. 2. A quarter of a pound of butter, one quart of milk, three tablespoons ev3n fall of sugar, half a teacup of yeast, the yolks of three eggs, imd flour enough to make a stiff batter ; then the whites of the eggg beaten very light; when light, which will be in four or flve hours, beat it up, put in buttered pans, and let It rise three-auarters of an hour more. r BREAD, CAKES, de. 16S * Sally Lunn, Ho. 8. One pint of milk, three eggs beaten separately, one table- spoonfed of sugar, a teaspoonful of salt and three pints of flour, half a teaoup of yeast, a piece of butter the siie of an egg, warmed in the milk ; mix all together in the morning, if it m wanted for tea ; when light, stir it down, pour into the pan and let it rise again. If all in one, bake nearly an hour. Sally Lunn without Teast One quart of flour, half a pint of milk, two eggs beaten lights a piece of butter the size of an egg

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