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English Muffins

(Foreign Dishes) - (365 Foreign Dishes)

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of
butter and mix with the bread; add 2 chopped apples, 1/2 cup of
raisins, 1/2 cup of pounded almonds and the grated peel of a lemon.
Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix
well together. Put in a buttered pudding-dish and pour over 1/2 cup of
melted butter; let bake in a moderate oven until brown. Serve hot.

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2 cups flour
3 teaspoons Dr. Price's Baking Powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
2 eggs
1 tablespoon shortening
Sift together floor, baking powder, sugar and salt; add milk,
well-beaten eggs and melted shortening; mix well. Half fill greased
muffin tins with batter and bake in hot oven 20 to 25 minutes.

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17 English Muffins

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add

1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat

well, cover and let rise about two hours. When light, add sufficient

flour to make a soft dough; work lightly and divide into small balls;

put each one into a well-greased muffin ring and let rise again. Then

bake on a hot griddle. When ready to eat tear them open and butter.

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English Muffins

4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled

milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll

out three-fourths of an inch thick; cut with biscuit-cutter, and allow

time to rise again; then cook on a griddle on top of stove, turning as

hot cakes. It improves them to flour the board with corn meal.

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English Muffins

Half a pint of hot milk, half a pint of hot water, half a yeast cake, an

even teaspoonful of salt and one of sugar, and about a pound and a half

of white flour. Dissolve the yeast cake in a little tepid water and add

to the batter when lukewarm. The milk and water mixed must be stirred

into the flour while hot. Beat the batter very hard, ten or fifteen

minutes; it should be a soft dough. Set to rise over night. Flour the

board well, drop the dough in large spoonfuls in the flour, flatten with

the hands and form into shape. Let them rise on the board in a warm

place, and when light bake on a griddle, heated only half as hot as for

griddle cakes. Flour the muffins and bake slowly on one side six

minutes; then turn and bake the same on the other side. They are very

nice split and toasted and buttered immediately and put together again.

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