Raised Muffins

Ingredients

• One cup of scalded milk
• one cup boiling water
• two tablespoonfuls of butter
• one-quarter cup of sugar
• three-quarters teaspoonful of salt
• one-quarter yeast cake
• one egg
• four cups flour

Method

1. 1

   Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise overnight.

2. 2

   In the morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 236. The excerpt below is the record exactly as published.

Raised Muffins. One cup of scalded milk, one cup boiling water, two table- spoonfuls of butter, one-quarter cup of sugar, three-quarters teaspoonful of salt, one-quarter yeast cake, one egg, four cups flour. Add butter, sugar, and salt to milk and water; when luke- warm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise un- til rings are full, and bake thirty minutes in hot oven. Grilled Muffins. Put buttered muffin rings on a hot greased griddle. Fill one- half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other side. This is a convenient way of cooking muffins when oven is not in condition for baking. Raised Hominy Muffins. One cup of warm cooked hominy, one-quarter cup butter, one cup scalded milk, three tablespoonfuls of sugar, one-half teaspoonful salt, one-quarter yeast cake, one-quarter cup luke- warm water, three and a quarter cups flour. Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed. Raised Rice Muffins. Make same as raised hominy muffins, substituting one cup of hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff. STANDARD COOKERY. 347 Raised Oatmeal Muffins. Three-quarters cup of scalded milk, one-quarter cup of sugar, one-half teaspoonful of salt, one-quarter yeast cake dis- solved in one-quarter cup lukewarm milk, one cup cold cooked oatmeal, two and a half cups flour. Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture, beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes. Health Food Muffins. One cup warm wheatmush, one-quarter cup brown sugar, one-half teaspoonful of salt, one tablespoonful of butter, one- quarter yeast cake, one-quarter cup lukewarm water, flour. Mix first four ingredients, add yeast cake dissolved in luke- warm water, and flour to knead. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full and bake in a moderate oven. This mixture, when baked in a loaf, makes a delicious bread. Squash Biscuits. One-half cup squash (steamed and sifted) one-quarter cup sugar, one-half teaspoonful of salt, one-half cup scalded milk, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, one-quarter cup butter, two and a half cups flour. Add squash, sugar, salt and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning, shape into biscuits, let rise, and bake. Imperial Muffins. One cup scalded milk, one-quarter cup sugar, one-half tea- spoonful of salt, one-third yeast cake dissolved in one-quarter cup lukewarm water, one and three-quarters cup flour, one cup cornmeal, one-quarter cup butter. Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add cornmeal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Water Toast. Dip slices of dry toast quickly in boiling salted water, allow- 348 STANDARD COOKERY. ing one-half teaspoonful of salt to one cup boiling water. Spread slices with butter, and serve at once. Milk Toast. One pint scalded milk, two tablespoonfuls of butter

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