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M. E. Ludwig cookbook, 1910
Page 56
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Raised Muffins 1 pint milk scalded. 1/2 compressed yeast cake 2 tbsp butter 1 tbsp sugar 1 tsp. salt about 2 1/2 c. flour. Scald the milk, and add the butter, sugar & salt. When it has become lukewarm, add the yeast dissolved in a quarter cup of lukewarm water. Stir in enough flour to make a drop batter, cover it well, place in a warm place & let rise over night. In the morning, stir it down, grease some muffin rings, place them on a hot greased griddle, fill the rings half full batter. It will rise to the top. Turn the muffins '/c a pancake turner and bake them on both sides until a thin brown crust is formed. Two eggs may be added to the batter in the morning if desired. If so, beat
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Raised Muffins 1 pint milk scalded. 1/2 compressed yeast cake 2 tbsp butter 1 tbsp sugar 1 tsp. salt about 2 1/2 c. flour. Scald the milk, and add the butter, sugar & salt. When it has become lukewarm, add the yeast dissolved in a quarter cup of lukewarm water. Stir in enough flour to make a drop batter, cover it well, place in a warm place & let rise over night. In the morning, stir it down, grease some muffin rings, place them on a hot greased griddle, fill the rings half full batter. It will rise to the top. Turn the muffins '/c a pancake turner and bake them on both sides until a thin brown crust is formed. Two eggs may be added to the batter in the morning if desired. If so, beat
Szathmary Culinary Manuscripts and Cookbooks
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