English Muffins

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

No ratings yet

A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an even teaspoonful of salt and one of sugar, and about a pound and a half of white flour.
Dissolve the yeast cake in a little tepid water and add to the batter when lukewarm.
The milk and water mixed must be stirred into the flour while hot.
Beat the batter very hard, ten or fifteen minutes;
it should be a soft dough.
Set to rise over night.
Flour the board well, drop the dough in large spoonfuls in the flour, flatten with the hands and form into shape.
Let them rise on the board in a warm place, and when light bake on a griddle, heated only half as hot as for griddle cakes.
Flour the muffins and bake slowly on one side six minutes;
then turn and bake the same on the other side.
They are very nice split and toasted and buttered immediately and put together again.