Risen Muffins

Ingredients

• One quart of flour
• 3 eggs
• % cake of Fleischman’s yeast
• I teaspoon of salt
• 2 teaspoons of sugar
• I cup of milk
• I small Irish potato
• I tablespoon of butter
• 1 tablespoon of lard

Method

1. 1

   Boil milk and set aside to cool.

2. 2

   Whip eggs very light, add yeast that has been dissolved in 0.5 cup of tepid water in which the sugar has been placed, add milk and softened shortening, flour, salt and potato which has been put through a sieve.

3. 3

   Mix thoroughly and if too stiff add a little tepid water.

4. 4

   The batter should be rather stiff, then beat until it blisters and pops.

5. 5

   Place in a greased bowl, set in a warm place to rise.

6. 6

   When risen beat it down smoothly and drop in muffin tins and let rise one hour.

7. 7

   Bake twenty or thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 1. The excerpt below is the record exactly as published.

RISEN MUFFINS. One quart of flour, 3 eggs, % cake of Fleischman’s yeast, I teaspoon of salt, 2 teaspoons of sugar, I cup of milk, 1 small Irish potato, I tablespoon of butter, 1 table- spoon of lar

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