Raised Muffins
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- 1 pint of milk
- 2 tablespoonfuls of butter
- 1 tablespoonful of sugar
- 1 teaspoonful of salt
- 2-1/2 cupfuls of flour
- a quarter cupful of lukewarm water
- Two eggs
Method
- 1 pint of milk, scalded.
- 1/2 compressed yeast-cake.
- 2 tablespoonfuls of butter.
- 1 tablespoonful of sugar.
- 1 teaspoonful of salt.
- About 2-1/2 cupfuls of flour.
- Scald the milk, and add the butter, sugar and salt.
- When it has become lukewarm, add the yeast dissolved in a quarter cupful of lukewarm water.
- Stir in enough flour to make a drop batter, cover it well, place it in a warm place free from draughts, and let rise over night.
- In the morning stir it down, grease some muffin-rings, place them on a hot greased griddle, fill the rings half full of batter.
- It will rise to the top.
- Turn the muffins with a pancake turner and bake them on both sides until a thin brown crust is formed.
- Two eggs may be added to the batter in the morning if desired.
- If so, beat the yolks and whites separately and add the whites last.