Muffins

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a bushel of fine white flour
three gallons of milk-warm liquor
a quart of mild ale, or good small beer yeast
a quart of good small beer yeast
half a pound of salt

Instructions (15)

Put into your trough a bushel of fine white flour.
Then take three gallons of milk-warm liquor, and mix in a quart of mild ale, or good small beer yeast, and half a pound of salt.
Stir it well about for a quarter of an hour, then strain it into the flour, and mix you dough as light as you can.
Let it lie one hour to rise, then with your hand roll it up, and pull it into little pieces about the size of a walnut.
Roll them like a ball, lay them on a table, and as fast as you do them, put a flannel over them, and be sure to keep your dough covered.
When you have rolled out all your dough, begin to bake the first, and by that time they will be spread out in the right form.
Lay them on your plate, and as the bottom side begins to change colour, turn them on the other.
Be careful that the middle of your plate is not too hot; if it is, put a brick-bat or two in the middle of the plate to slacken the heat.

Oat-cakes

Oat-cakes are made the same way, only use fine sifted oatmeal instead of flour, and two gallons of water instead of three.
When you pull the dough to pieces, roll them out with a good deal of flour, cover them with a piece of flannel, and they will rise to a proper thickness.
If you find them too big, or too little, you must roll your dough accordingly.

Serving

When you use either muffins or oat-cakes, toast them on both sides very crisp, but do not burn them; then pull them open with your fingers, and they will look like a honey-comb.
Put in as much butter as you choose; then clap them together again, and put them before the fire.
When you think the butter is melted turn them, that both sides may be buttered alike; but do not touch them with a knife, either to spread the butter, or cut them open; if you do they will be very heavy.
When they are buttered cut them across with a knife.

Original Text

To make Muffins.
PUT into your trough a bushel of fine white flour. Then take three gallons of milk-warm liquor, and mix in a quart of mild ale, or good small beer yeast, and half a pound of salt. Stir it well about for a quarter of an hour, then strain it into the flour, and mix you dough as light as you can. Let it lie one hour to rise, then with your hand roll it up, and pull it into little pieces about the size of a walnut. Roll them like a ball, lay them on a table, and as fast as you do them, put a flannel over them, and be sure to keep your dough covered. When you have rolled out all your dough, begin to bake the first, and by that time they will be spread out in the right form. Lay them on your plate, and as the bottom side begins to change colour, turn them on the other. Be careful that the middle of your plate is not too hot; if it is, put a brick-bat or two in the middle of the plate to slacken the heat.
Oat-cakes are made the same way, only use fine sifted oatmeal instead of flour, and two gallons of water instead of three. When you pull the dough to pieces, roll them out with a good deal of flour, cover them with a piece of flannel, and they will rise to a proper thickness. If you find them too big, or too little, you must roll your dough accordingly. When you use either muffins or oat-cakes, toast them on both sides very crisp, but do not burn them; then pull them open with your fingers, and they will look like a honey-comb. Put in as much butter as you choose; then clap them together again, and put them before the fire. When you think the butter is melted turn them, that both sides may be buttered alike; but do not touch them with a knife, either to spread the butter, or cut them open; if you do they will be very heavy. When they are buttered cut them across with a knife.

Notes

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