|
|
 Small plain round cakes of yeast-raised white wheatflour with egg. Given in 'Food in England' by Dorothy Hartley (Hartley 1954). See: Muffins  The original source of this receipt isn't known. Can you help? [email protected]Scarborough Muffins 1 3/4 lbs flour 1 pint milk yeast salt 2 or 3 eggs. Warm the milk and stir in the yeast. Beat the eggs and add to the milk. Mix the salt into the flour and work it into the milk, making a stiff dough. Cut into round cakes. Let them rise in a warm place for 30 minutes. Bake in a hot oven for 30 minutes.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |