Raised Flour Muffins or Sally Lunns (with Yeast)

Ingredients

• 1 cup milk, scalded and cooled
• 3/4 teaspoonful salt
• 1 teaspoonful sugar
• 1 cup yeast
• 1 egg, yolk and white beaten separately
• Flour enough to make a drop batter.

Method

1. 1

   If intended for tea, add two tablespoonfuls of sugar and mix late in the forenoon.

2. 2

   They will rise in five or six hours; then add one large tablespoonful of butter melted.

3. 3

   When well mixed, fill muffin pans two thirds full.

4. 4

   Let them rise fifteen or twenty minutes, and bake in a hot oven.

5. 5

   Or they may be baked in muffin rings on a griddle, in which case it is better to add the melted butter at the first mixing.

6. 6

   When ready to bake, have the griddle and rings well greased; contrive to take up a spoonful of the dough without stirring enough to let out the air, and fill each ring; cook until brown and well risen, then turn ring and muffin together, and brown the other side.

7. 7

   Pull them apart, never cut them.

8. 8

   This same mixture, when risen and baked in a buttered pudding-dish in which it is to be served, is the old-fashioned Sally Lunn.

9. 9

   Cut with the point of a warm knife.

10. 10

    If intended for breakfast, make a batter with the milk, yeast, flour, and sugar, mix late in the evening and keep in a cool place.

11. 11

    In the morning add the egg, melted butter, and salt, and bake as usual.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.

3^ teaspoonful salt. 3^ teaspoonful soda, sifted into the flour. 1 teaspoonful cream of tartar. cup butter. 1 egg. 1 scant cup milk. 4 sour apples. 2 tablespoonfuls sugar. Mix the dry ingredients in the order given ; rub in the butter ; beat the egg and mix it with the milk ; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking- pan. Core, pare, and cut four or five apples into eighths ; lay them in parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle the sugar on the apple. Bake in a hot oven twent}^ or thirty minutes. To be eaten hot with but- ter as a tea cake, or with lemon sauce as a pudding. The Boston Cook Book. 87 Apple or Huckleberry Cakes. 1 pint sifted flour. 3^ teaspoonf ul salt. 2 even teasp. baking-powder. cup butter. }^ cup sugar. 1 egg, yolk and white beaten sep- arately. 1 cup milk. 1 heaping cup huckleberries or thinly sliced apples. Mix the flour, salt, and baking-powder, and sift two or three times. Have the berries picked over, washed, dried, and sprinkled with flour. Eub the butter to a cream, add the sugar, and beat again. Add the yolk well beaten, and then the milk. Stir this into the flour and beat thor- oughly ; add the white beaten stiff, and, lastly, the berries, being careful not to break them. Bake in a shallow pan or in muffin pans about half an hour. These may be made with sour milk, omitting the baking- powder, and using half a teaspoonful of soda ; or leave out half a cup of flour, and substitute for it half a cup of fine white corn meal. cup butter. Milk or water enough to moisten. 1 pint berries, washed, dried, and floured. Huckleberry Cake, No. 2. {Mrs. A. A. Lincoln,) 1 quart flour. 1 scant teaspoonful salt. 4 even teasp. baking-powder. 3^ cup sugar. Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten with milk or water to make a dough stiff enough to keep in shape when dropped from a spoon. Add the berries, which should be well floured to keep them from setthng. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes. Raised Flour Muffins or Sally Lunns (with Yeast). 1 cup milk, scalded and cooled. 3^ teaspoonful salt, scant. 1 teaspoonful sugar, cup yeast. 1 egg, yolk and white beaten sep- arately. Flour enough to make a drop batter.

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