A Loaf of Muffin Batter
A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).
A historical recipe
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Stir into a pint of mush a small lump of butter, a little salt, a pint of milk, and wheat flour to make a thick batter;
- stir into it half a tea cup of yeast, and let it rise, when it is light, butter a pan, pour it in and bake, eat it hot, at breakfast or supper.
- It will bake in a shallow pan in half an hour, if in a deep vessel, allow more time.
Plating
Cookware for this recipe
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Wooden spoon