6. To make Muffins

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (14)
  1. Mix a quart of warm water in which you have dissolved a quarter of a pound of German yeast, with sufficient flour to form a stiffish batter.
  2. Let the batter remain in a warm place four hours.
  3. Stir the mixture down.
  4. Break the mixture into pieces weighing a quarter of a pound each.
  5. Mould the pieces round with your hands.
  6. Put the moulded pieces into wooden trays containing a round bed of flour for each.
  7. Let them remain in a warm place two hours to prove.
  8. Have your muffin-stove hot.
  9. Have a round piece of iron; place on the fire to get hot.
  10. Set the muffins upon the hot iron.
  11. When nicely risen, turn them gently over.
  12. Bake them upon the stove until sufficiently set.
  13. Baking will take about ten minutes if the stove is at the proper heat.
  14. Proper heat is known by throwing a little flour on it and becoming brown.
Original Text
6. To make Muffins.—Mix a quart of warm water in which you have dissolved a quarter of a pound of German yeast, with sufficient flour to form a stiffish batter, which let remain in a warm place four hours, then stir the mixture down, and break it into pieces weighing a quarter of a pound each, which mould round with your hands, and put into wooden trays containing a round bed of flour for each; let them remain in a warm place two hours to prove, when have your muffin-stove hot; have a round piece of iron; place on the fire to get hot; set the muffins upon it, and when nicely risen, turn them gently over, baking them upon the stove until sufficiently set, when they are done; they will take about ten minutes baking if the stove is at the proper heat, which is known by throwing a little flour on it and becoming brown. Muffins may also be made of brewer’s yeast, but then they would require longer proving, and great care must be taken that the yeast be not bitter.
Notes
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