Risen Muffins
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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
- One quart of flour
- one pint of sweet milk
- one teaspoonful of butter
- one teaspoonful of salt
- three eggs
Method
- One quart of flour;
- one pint of sweet milk;
- one cake of yeast;
- three eggs;
- one teaspoonful of butter and one of sugar;
- one teaspoonful of salt.
- The yeast must be dissolved in a little of the milk.
- If desired for breakfast, they must be made the night before;
- if for tea, set them to rise about 11 o'clock in the morning.
- When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake.
Plating
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