RAISED MUFFINS No. 2

Ingredients

• Three pints of flour
• three eggs
• a piece of butter the size of an egg
• two heaping teaspoonfuls of white sugar
• one-half cake of compressed yeast
• a quart of milk

Method

1. 1

   Warm the milk with the butter in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the eggs well beaten; dissolve the yeast in half a cup of lukewarm water and add to the other ingredients.

2. 2

   When ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water; butter the muffin-rings or gem-irons and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 163. The excerpt below is the record exactly as published.

RAISED MUFFINS. No. 1. Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard and a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not hot, place until it is quite light, then stir in one or two well-beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water. Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased muflfin-rings or gem-pans, and bake in a quick oven. To be served hot and torn open, instead of cut with a knife. RAISED MUFFINS. No. 2. Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk

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