Imperial Muffins
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Add sugar and salt to the milk. When lukewarm, add the yeast cake dissolved in 0.5 cupful of the water, and 1.5 cupfuls of flour.
Cover and let rise until light.
Add the Crisco, cornmeal, and the remaining flour and water. Let rise overnight.
In the morning, fill greased muffin rings two-thirds full, let rise until the rings are full, and bake for 30 minutes in a hot oven at 400 degrees Fahrenheit.
Original recipe, verbatim
Imperial Muffins
}4 cupful scalded milk ^ yeast cake
yi cupful sugar 3/^ cupful lukewarm water
yi cupful Crisco If^ cupfuls flour
1 teaspoonful salt 1 cupful cornmeal
Add sugar and salt to milk; when lukewarm add yeast cake dissolved
in y^ cupful of the water, and yi cupfuls flour, cover, and let rise until
light, then add Crisco, cornmeal, remaining flour and water. Let rise
over night, in morning fill Criscoed muffin rings, two-thirds full; let rise
until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve muffins.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.