Recipe: 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.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)