Sally Lunn Muffins

Ingredients

• 2 quarts milk
• 2 ozs. yeast
• 12 ozs. sugar
• 8 eggs
• 12 ozs. butter
• % oz. salt
• flavor mace or nutmeg

Method

1. 1

   Set a warm sponge with three pints of milk.

2. 2

   When ready, add the remaining pint of milk, eggs, salt and sugar; add flour and the softened butter.

3. 3

   Make a soft dough, but work it well; make it as slack as it can be handled.

4. 4

   Let prove up and double in size, and work over; then scale in eight to ten-ounce pieces, mold round on the board, set in greased pie tins, or layer cake tins, and flatten to fill the tins; brush over with melted butter and let prove up half.

5. 5

   Cut each cake in four pieces, set back to finish proving, and bake in a good heat.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 144. The excerpt below is the record exactly as published.

2 quarts milk, 2 ozs. yeast, 12 ozs. sugar, 8 eggs, 12 ozs. butter, % oz. salt, flavor mace or nutmeg. Set a warm sponge with three pints of milk. When ready, add the remaining pint of milk, eggs, salt and sugar; add flour and the soft- ened butter. Make a soft dough, but work it well ; make it as slack as it can be handled. Let prove up and double in size, and work over; then scale in eight to ten-ounce pieces, mold round on the board, set in greased pie tins, or layer cake tins, and flatten to fill the tins; brush over with melted butter and let prove up half. Take the dough scraper and cut each cake in four pieces, set back to finish proving, and bake in a good heat. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. This mixture may be used like for Englisli muffins, as indicated at the bottom of No. 1029. 1034.— SALLY LUNN MUFFINS WITH BAKING POWDER. 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 6 ozs. sugar, 8 ozs. butter, 8 eggs, % oz. salt

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