Recipes > Breads > English Muffins

English Muffins


  • 1/2 pint of hot milk
  • 1/2 pint of hot water
  • 1/2 yeast cake
  • 1 even teaspoonful of salt
  • 1 even teaspoonful of sugar
  • about 1 1/2 pounds 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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The Golden Age Cook Book (1898).

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