Rye Muffins

Ingredients

• One cup rye meal
• 1 cup flour
• 1 cup rich milk
• ^ cup sugar
• % teaspoon salt
• 2 teaspoons baking powder
• 1 egg

Method

1. 1

   Mix the dry ingredients, add milk to beaten egg and stir well with the rest of the mixture.

2. 2

   Bake for 20 minutes in rings in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.

% teaspoon salt, 2 teaspoons baking powder, 1 egg, 1 teaspoon extract of cinnamon. Sift together flour, sugar^ salt and baking powder, add cream, egg and extract. Mix into rather firm batter, grease muflSn rings, fill half full, place on hot greased griddle, bake only on one side. Serve hot with cottage cheese. 108 KENTUCKY RECEIPT BOOK. Sallj Lunn. One quart of flour, % cake yeast, 1 teaspoon sugar, 1 table- spoon water, 4 eggs, 1^ pints of milk, 1 tablespoon melted butter, 1 tablespoon melted lard. Dissolve yeast in water ; have yolks beaten and stir into milk, put lard and butter in flour, but it must not be hot enough to kill the yeast; add the milk, then add the sponge. Mix with spoon, put in crock and set to rise. In afternoon when ready to make out add stiffly-beaten whites, roll on biscuit board, put in greased Sally Lunn pan, grease on top, set to rise. Place pan in oven, bake 20 minutes, pour melted butter between layers. Slice and serve at once. Milk Rising Bread. Take % pint of new milk and boil it, then cool sufficiently with water, so it does not burn the fingers. Add to milk 2 tablespoons of sifted meal, 1 tablespoon of granulated sugar, ^ teaspoon of salt and enough flour to make a stiff batter. Beat thoroughly, then put yeast in a pitcher. Set it in. a pot of warm water. Beat it down 3 times (once every hour.) By 12 or 1 o'clock it should be reaSy to make the bread. Do not allow it to cool. Have 6 pints of flour sifted and add the yeast and enough warm water to make a toler- ably stiff dough. Add 1 kitchen spoon of lard. Make into loaf, fet rise again, then bake. Fresh Oom Oriddle Gakes. Twelve ears of corn grated, 1 cup of flour, 1 cup of sweet milk, 2 eggs, % teaspoon of baking powder, 1 tablespoon of melted but- ter, 1 teaspoon of salt. Mix well, bake on a hot griddle. Serve for breakfast. Com Popovers. Scald 1 pint of milk, add 1 tablespoon of butter, ^ pint of sifted corn meal. "When cool add 3 well-beaten eggs. Put in hot gem pans and bake a chestnut brown. Popovers. Two coffee cups of flour, 1% cups of sweet milk, 1 tablespoon of butter or lard, 2 eggs beaten separately, 1 teaspoon of salt. Beat yolks, add to it the butter, then milk, baking powder and salt. Stir in lightly the whites beaten to a stiff froth. Bake in hot muffin rings. Potato Biscuit. Boil 6 Irish potatoes in their jackets, then drain and squeeze in a cloth to insure being dry; remove skin, mash smooth, add 1 tablespoon butter, 1 pint sweet milk, 1 egg. Stir until free of lumps. When cold beat in % cup of yeast and enough flour to make a stiff dough. Set to rise, then make in small round cakes. Let rise again and bake a chestnut brown. This dough is excellent dropped into meat soups or for pot pie. KENTUCKY RECEIPT BOOK. 109 Cracknels. One cup rich milk, 2 tablespoons of butter, % gill of yeast, 1 teaspoon salt, add flour enough for a light dough. Roll thin, cut in long pieces 3 inches wide, stick with a fork. Bake in a slow oven. Squash MuflBns. One pint of flour, 2 eggs, 1 cup sifted squash, 4 tablespoons granulated sugar, 1 cup milk, 2 teaspoons baking powder, 1 tea- spoon salt. Bake like tea cakes. Rye MuflSns. One cup rye meal, 1 cup flour, 1 cup rich milk, ^ cup sugar

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