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A Loaf of Muffin Batter

From Domestic cookery, useful receipts, and hints to young housekeepers (1859).

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A historical recipe

Domestic cookery, useful receipts, and hints to young housekeepers, by Elizabeth E Lea (1859).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

  1. a pint of milk

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

  1. Stir into a j^int of mush a small lump of butter, a little salt, a pint of milk, and wheat' flour to make a thick batter;
  2. stir into it half a tea-cup of yeast, and let it rise ;
  3. when it is light, butter a pan, pour it in and bake;
  4. eat it hot, at breakfast or supper.
  5. It will bake in a shallow pan in half an hour;
  6. if in a deep vessel, allow more time.

Plating

Cookware for this recipe

  • Wooden spoon
Source not stated by archive.org
Credit

From Domestic cookery, useful receipts, and hints to young housekeepers (1859), printed page 69, digitised by the Internet Archive: https://archive.org/details/domesticcookeryu00leae

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.