A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). To be served hot and torn open, instead of cut with a knife.
Preserved exactly as written in the original source
Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard and a half cup of yeast
Add flour enough to make it moderately thick
Keep it in a warm, not hot, place until it is quite light
Then stir in one or two well-beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water
Let the batter stand twenty-five or thirty minutes longer to rise a little
Turn into well-greased muffin-rings or gem-pans, and bake in a quick oven
Modern guidance to help you succeed with this vintage recipe
This is a yeast-raised muffin that relies on double leavening for its distinctive texture. The yeast ferments the batter's sugars, creating carbon dioxide and developing complex flavors through long fermentation. Adding beaten eggs and baking soda at the end provides additional lift and creates a tender, cake-like crumb while neutralizing excess acidity from the yeast. The instruction to tear rather than cut prevents deflating the delicate air pockets created during the two-stage rise.
The initial batter can be prepared through the first rise (step 3), then refrigerated for up to 12 hours. Bring to room temperature for 30 minutes before adding eggs and soda, then proceed with the second rise and baking. This slow fermentation actually improves flavor development.
These muffins are best served immediately while hot and freshly baked. If necessary, store cooled muffins in an airtight container at room temperature for up to 2 days. Reheat wrapped in a damp paper towel in the microwave for 15-20 seconds, or wrapped in foil in a 350°F oven for 5-7 minutes to restore moisture and warmth.
AI-generated tips from Chef Cecil's culinary database
The initial batter can be prepared through the first rise (step 3), then refrigerated for up to 12 hours. Bring to room temperature for 30 minutes before adding eggs and soda, then proceed with the second rise and baking. This slow fermentation actually improves flavor development.
These muffins are best served immediately while hot and freshly baked. If necessary, store cooled muffins in an airtight container at room temperature for up to 2 days. Reheat wrapped in a damp paper towel in the microwave for 15-20 seconds, or wrapped in foil in a 350°F oven for 5-7 minutes to restore moisture and warmth.
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