English Rice Muffins
A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).
A historical recipe
War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Digitised by Project Gutenberg, eBook #58621 (https://www.gutenberg.org/ebooks/58621). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
- a pint of dough
- one tablespoonful of shortening
Method
- Take out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft.
- Add one tablespoonful of shortening and let it rise.
- Put it on the ice till ready to use, and then bake on the griddle as directed for rye crumpets.
Plating
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