Muffins

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 muffin per person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
Mode
  1. Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them, in a layer of flour about two inches thick, on wooden trays, and let them rise again; when this is effected, they each will exhibit a semi-globular shape.
  2. Then place them carefully on a hot-plate or stove, and bake them until they are slightly browned, turning them when they are done on one side.
  3. Muffins are not easily made, and are more generally purchased than manufactured at home.
  4. To toast them, divide the edge of the muffin all round, by pulling it open, to the depth of about an inch, with the fingers.
  5. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other.
  6. Do not toast them too quickly, as, if this is done, the middle of the muffin will not be warmed through.
  7. When done, divide them by pulling them open; butter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table.
Original Text
MUFFINS. 1727. INGREDIENTS.—To every quart of milk allow 1-1/2 oz. of German yeast, a little salt; flour. [Illustration: MUFFINS.] Mode.—Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them, in a layer of flour about two inches thick, on wooden trays, and let them rise again; when this is effected, they each will exhibit a semi-globular shape. Then place them carefully on a hot-plate or stove, and bake them until they are slightly browned, turning them when they are done on one side. Muffins are not easily made, and are more generally purchased than manufactured at home. To toast them, divide the edge of the muffin all round, by pulling it open, to the depth of about an inch, with the fingers. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as, if this is done, the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table. Time.—From 20 minutes to 1/2 hour to bake them. Sufficient.—Allow 1 muffin to each person. CRUMPETS. [Illustration: CRUMPETS.] 1728. These are made in the same manner as muffins; only, in making the mixture, let it be more like batter than dough. Let it rise for about 1/2 hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. To toast them, have ready a very bright clear fire; put the crumpet on a toasting-fork, and hold it before the fire, not too close, until it is nicely brown on one side, but do not allow it to blacken. Turn it, and brown the other side; then spread it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible. Time.—From 10 to 15 minutes to bake them. Sufficient.—Allow 2 crumpets to each person.
Notes
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