Muffins
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart flour
- salt
- 1 large spoonful yeast
- 1 egg white
- water
Instructions
- Sift the flour and mix it with a little salt and a large spoonful of yeast. Beat the white of a fresh egg to a strong froth and add it to the flour mixture. Make up the flour with cold water, adding just enough to form a dough as soft as you can handle. Set the dough in a moderately warm place to rise overnight.
- Next morning, beat the dough well with a spoon. Shape it into round forms on the griddle and bake, turning them frequently until done.