Muffins
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- a pint of scalded milk
- ¼ pint fresh yeast
- 2 oz. butter
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix a pint of scalded milk, with ¼ pint fresh yeast, and flour to make a thick batter.
- Set it in a warm place to rise.
- Rub 2 oz.
- butter in a little flour and add it to the batter, with flour to make it into dough;
- cover and let it stand again;
- knead well, and make it into muffins: put them on tins, let them stand a quarter of an hour, then bake them.
Plating
Cookware for this recipe
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Chef's knife