Rye Muffins (Galettes de Seigle) a la Continentale

Ingredients

• Two cups rye flour
• one cup Indian cornmeal
• one cup wheat flour
• two tablespoons molasses
• one tablespoon salt
• three tablespoons Royal baking powder
• one to two tablespoons melted butter
• two eggs
• two cups milk

Method

1. 1

   Mix flour, meal, baking powder, and salt together, add molasses, milk, and butter.

2. 2

   Stir until nice and smooth, add the two yolks, beat the whites of the eggs — separately — and add these last.

3. 3

   Butter heavy iron muffin pans, fill three-quarters full, put in a hot oven, bake from twenty to twenty-five minutes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 613. The excerpt below is the record exactly as published.

three teaspoons Royal baking powder, small half cup shortening, two tablespoons sugar, one and a half cups milk. How to Make Them. Melt the shortening, add the sugar and salt, put the flour and baking powder in a bowl, add the milk and shortening, stir to a nice light dough. Make in balls the size of a half egg, put on a buttered baking sheet, brush the top over with cream or melted butter. Bake in a very hot oven from twelve to fifteen minutes. Rice Gems ( Bijoux au Riz) a la William Put quarter cup rice on stove in one cup water; cook until well done. Then add some milk, cook until nice and creamy. When done, measure it. Put one and a half cups rice in a bowl, add one cup milk, whites of two eggs, one cup flour, two teaspoons Royal baking powder, a pinch of salt, and one tablespoon sugar. Stir well until creamy. Then add one tablespoon melted butter and mix well. Fill in the gem pans, that have been heated and buttered. Put in a hot oven and bake from fifteen to twenty minutes, and turn out while hot. Then turn upside down and leave until ready to serve. Serve on a folded napkin or paper doily for breakfast or luncheon. Muffins ( Galettes ) a la New England Two tablespoons butter, two tablespoons sugar, two eggs, one cup milk, two cups flour, two teaspoons Royal baking powder, a pinch of salt. How to Make Them. Stir butter and sugar together, add eggs, milk, flour, baking powder, salt, then the well-beaten whites of eggs. Butter muffin pans; fill. Bake in a quick oven about twenty minutes. Muffins ( Galettes ) a la Europeenne One tablespoon butter, one tablespoon sugar, a pinch of salt, one and a half cups milk, two cups flour, two teaspoons Royal baking powder. Mix sugar and butter to a cream, add milk, flour, baking powder, and salt; mix well. Fill the buttered muffin pans, bake in oven about twenty minutes. AMERICAN COOK BOOK 423 Graham Muffins ( Galettes de Farine Graham) a la Alfred Two cups graham flour, one cup wheat flour, two tablespoons molasses, one teaspoon Royal baking powder, one cup milk, two eggs, two tablespoons melted butter. Stir all together quickly, put in buttered muffin pans, bake in a hot oven until brown. [Can also be made in a loaf.] Corn Muffins ( Galettes de Ma'is) a la Royale One cup Indian cornmeal, one cup flour, one tablespoon sugar, two teaspoons Royal baking powder, one tablespoon butter, one egg, one and a half cups milk, pinch salt. How to Make Them. Mix the cornmeal, flour, baking powder, sugar, salt, add the milk and the egg. Beat well, last add the melted butter. Bake in well-buttered muffin cups from twenty- five to thirty minutes. Rice Muffins ( Galettes de Riz) a la Ericsson Hammond Two cups cold boiled rice, one pint flour, one teaspoon salt, two tablespoons sugar, two eggs, one large tablespoon butter, one cup milk, two teaspoons Royal baking powder. How to Make I hem. Stir sugar and butter together, add the yolks, then the rice, milk, flour, baking powder, salt, and, last, the whites of the eggs — well beaten. Butter muffin pans and fill, bake in a hot oven about twenty minutes. Serve for breakfast. Yankee Muffins ( Galettes a V Americaine) Make a batter of two cups sweet milk, one tablespoon sugar, one teaspoon salt, two tablespoons butter (or shortening), half yeast cake (dissolved in warm milk), four cups flour, one egg, one teaspoon Royal baking powder. How to Make I hem. Add butter to the warm milk, egg, salt, sugar; add flour and the dissolved yeast, stir to a smooth batter, leave near the stove until it begins to rise, then add the baking powder. Mix well, put in well-buttered muffin or gem pans, bake in a quick oven about fifteen minutes. Serve very hot for breakfast or luncheon. [Can also be put in greased rings in a frying pan, like English muffins.] Rye Muffins ( Galettes de Seigle) a la Continentale Two cups rye flour, one cup Indian cornmeal, one cup wheat flour, two tablespoons molasses, one tablespoon salt, three table- % 424 THE SWEDISH, FRENCH spoons Royal baking powder, one to two tablespoons melted butter, two eggs, two cups milk

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