Parker House Muffins
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- one quart of milk
- one quart sifted flour
- one teaspoonful salt
- one half cup of yeast
- one tablespoonful melted butter
- three well beaten eggs
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Boil one quart of milk.
- When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast.
- Then stir in three well beaten eggs.
- Let it rise in a warm place in winter and a cool one in summer, eight or ten hours.
- When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.--Mrs.
- W.
- H.
- M.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Wooden spoon
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Sieve