Recipe: Raised Muffins, No. 1

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.

To be served hot and torn open, instead of cut with a knife.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)