American Muffins with Eggs

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

1 quart milk ↝ Milk, NFS [Milk, reduced fat]
3/4 cup yeast ↝ Yeast [Not included in a food category]
2 table-spoons powdered sugar ↝ Sugars, powdered [Sweets]
1 table-spoon butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 tea-spoon salt ↝ Salt, table, iodized [Spices and Herbs]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight.
Cover and set to rise.
In the morning beat the eggs till very light.
Stir them in.
Bake for twenty minutes in a quick oven in well greased muffin rings.

Original Text

American Muffins with Eggs

1 quart milk ³⁄₄ cup yeast 2 table-spoons powdered sugar 1 table-spoon butter 1 tea-spoon salt 4 eggs Flour

Mix all the ingredients, except the eggs, with sufficient flour to make a good batter, overnight.[Pg 113] Cover and set to rise. In the morning beat the eggs till very light. Stir them in. Bake for twenty minutes in a quick oven in well greased muffin rings.

Notes

—