Recipe: Raised Muffins, No. 2

Three pints of flour, three eggs, a piece of BUTTER the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast and a quart of milk; 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.

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