Yankee Muffins (Galettes a V Americaine)
From The Swedish, French, American cook book, 1918
Serves 12
Serve very hot for breakfast or luncheon. [Can also be put in greased rings in a frying pan, like English muffins.]
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 614. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.