Muffins
Mix a quart of wheat flour smoothly with a
pint and a half of luke-warm milk, half a tea-cup
of yeast, a couple of beaten eggs, a heaping
tea-spoonful of salt, and a couple of
table-spoonfuls of luke-warm melted butter. Set
the batter in a warm place to rise. when light,
butter your muffin cups, turn in the mixture and
bake the muffins till a light brown.
Ladies' Indispensible
Assistant, 1852, New York
(note: half a tea-cup of yeast
means starter yeast--as in sourdough starter--or
'the proof' yeast. In other words, drop two
teaspoons of 'dry yeast' into two cups of flour
mixed with two cups water, 3 TB sugar, let rise,
then use half-tea-cup of this 'proofed yeast'. It
does not mean a half-a tea-cup of dry yeast!)
|
