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Ingredients
Directions
- Makes 24 Muffins or possibly Crumpets
- flour
- MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add in the water (just hot sufficient to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a hot place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pcs about 3 ounce in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light sufficient, see which the warm plate is warm, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or possibly the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean cloth or possibly sieve to cold.
- To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Don't toast them too quickly, otherwise the middle of the muffin won't be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a warm dish and send quickly to table.
- Time: 25 to 30 min to bake. Sufficient for about 2 dozen muffins.
- CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so which the mix is more of a batter than a sponge. Cover over, and leave for 1/2 an hour.
- At the end of which time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour.
- Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see which the warm plate is quite warm, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets.
- When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cold. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible.
- Time: about 20 min to cook. Sufficient for about 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 25 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 464mg | 19% |
| Potassium 154mg | 4% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.11g | 0% |
| Protein 2.1g | 3% |
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