English Muffins
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 quart Gold Medal Flour
- ½ teaspoonful sugar
- 1 teaspoonful salt
- 1¼ pints 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
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- 1 quart Gold Medal Flour, ½ teaspoonful sugar, 1 teaspoonful salt, 2 large teaspoonfuls baking powder, 1¼ pints milk.
- Sift together Gold Medal Flour, sugar, salt, and powder;
- add milk, and mix into smooth batter trifle stiffer than for griddle cakes.
- Have griddle heated regularly all over, grease it, and lay on muffin rings;
- half fill them, and when risen well up to top of rings, turn over gently with cake-turner.
- They should not be too brown—just a buff color.
- When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.
Plating
Cookware for this recipe
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Griddle
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Spatula
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Sieve