A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If the muffins are wanted for luncheon, mix them about eight o'clock in the morning; if for breakfast, set them at ten o'clock at night.
Preserved exactly as written in the original source
Warm the milk with the butter in it; cool a little
Stir in the sugar and add a little salt
Stir this gradually into the flour, then add the eggs well beaten
Dissolve the yeast in half a cup of lukewarm water and add to the other ingredients
If the muffins are wanted for luncheon, mix them about eight o'clock in the morning; if for breakfast, set them at ten o'clock at night
When ready for baking, stir in half a teaspoonful of soda dissolved in a teaspoonful of hot water
Butter the muffin-rings or gem-irons and bake in a quick oven
Modern guidance to help you succeed with this vintage recipe
This historical recipe relies on a double-leavening system: yeast provides flavor development during the long fermentation (8-12 hours), while baking soda added just before baking creates immediate lift and a tender crumb. The extended fermentation breaks down flour proteins, making the dough more extensible and developing complex flavors. Warming the milk and butter dissolves the sugar efficiently and creates an ideal temperature for yeast activation, while the beaten eggs provide structure and richness.
The batter must be made 8-12 hours ahead of baking time for proper fermentation. Mix the night before for breakfast muffins, or early morning for lunch service. Do not add the baking soda until just before baking, as it will lose effectiveness if added too early. The prepared batter (without soda) can be covered and left at cool room temperature or refrigerated if your kitchen is very warm.
Store baked muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. Reheat frozen muffins in a 350°F oven for 10-12 minutes or thaw at room temperature for 1 hour. These muffins are best served warm, split and buttered.
AI-generated tips from Chef Cecil's culinary database
The batter must be made 8-12 hours ahead of baking time for proper fermentation. Mix the night before for breakfast muffins, or early morning for lunch service. Do not add the baking soda until just before baking, as it will lose effectiveness if added too early. The prepared batter (without soda) can be covered and left at cool room temperature or refrigerated if your kitchen is very warm.
Store baked muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. Reheat frozen muffins in a 350°F oven for 10-12 minutes or thaw at room temperature for 1 hour. These muffins are best served warm, split and buttered.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
