American Muffins without Yeast

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

1/2 pint milk ↝ Milk, NFS [Milk, reduced fat]
1/2 pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 heaping pint of flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 table-spoon of melted lard and butter mixed ↝ Lard [Fats and Oils]

Instructions (6)

Beat the yolks and whites separately.
Stir them together.
Add the milk, salt, butter and flour.
Bake at once in well-greased muffin tins in a quick oven.
The tins should only be filled half full of the mixture.
Serve hot.

Original Text

*American Muffins without Yeast

¹⁄₂ pint milk ¹⁄₂ pint cream 1 heaping pint of flour 3 eggs 1 table-spoon of melted lard and butter mixed

Beat the yolks and whites separately. Stir them together. Add the milk, salt, butter and flour. Bake at once in well-greased muffin tins in a quick oven. The tins should only be filled half full of the mixture. Serve hot.

Notes

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