English Muffins from 1917

English Muffins from 1917

1 quart Gold Medal Flour,
1/2 teaspoonful sugar,
1 teaspoonful salt,
2 large teaspoonfuls baking powder,
1 1/4 pints milk.

Sift together Gold Medal Flour, sugar, salt, and powder; add milk, and mix
into smooth batter trifle stiffer than for griddle cakes. Have griddle heated
regularly all over, grease it, and lay on muffin rings; half fill them, and when
risen well up to top of rings, turn over gently with cake-turner. They should
not be too brown—just a buff color. When all cooked, pull each open in half,
toast delicately, butter well, serve on folded napkin, piled high and very hot.

“Just-Wed Cook Book” By E. Kiessling, 1917, accessed online in Google Books.