Muffins

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of butter melted in a pint of milk ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
four or five spoonfuls of yeast ↝ Yeast [Not included in a food category]

Instructions (6)

Mix two pounds of flour with two eggs, two ounces of butter melted in a pint of milk, and four or five spoonfuls of yeast.
Beat it thoroughly.
Set it to rise two or three hours.
Bake on a hot hearth in flat cakes.
When done on one side turn them.

Note

Muffins, rolls, or bread, if stale, may be made to taste new, by dipping in cold water, and toasting or heating in an oven, or Dutch oven, till the outside be crimp.

Original Text

Muffins.

Mix two pounds of flour with two eggs, two ounces of butter melted in a pint of milk, and four or five spoonfuls of yeast; beat it thoroughly, and set it to rise two or three hours. Bake on a hot hearth in flat cakes. When done on one side turn them.

Note. Muffins, rolls, or bread, if stale, may be made to taste new, by dipping in cold water, and toasting or heating in an oven, or Dutch oven, till the outside be crimp.

Notes

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