I've pretty much wrapped up writing my history of English Muffins, the parent of the sweet quick muffin eaten across the United States. Most Americans, if they eat English Muffins, buy them, but recipes have been published since the mid-1700s. They have a long history of being made in the home, though some of those early kitchens more closely resembled the one at Downton Abbey. This is one of the recipe clippings which didn't make the final cut, but an excellent recipe never-the-less, so I'm sharing it with you.
The author of this recipe was a distinguished African-American chef, serving U.S. Steel's Executive Dining Room at their Chicago Headquarters, when he penned this recipe. Rufus Estes had been born a slave, worked for a long stretch on Pullman cars, beginning as an attendant, but rising to the position of Chef, during which he served Presidents Benjamin Harrison and Grover Cleveland.
[1911] English Muffins
One pint milk, two level tablespoons shortening (butter or lard), two level teaspoons sugar, one level teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water, flour. Scald the milk and add the shortening, sugar, and salt. When lukewarm add the yeast and sufficient flour to make a good batter. Here one's judgment must be used. Beat well and let rise until double in bulk. Warm and butter a griddle and place on it buttered muffin rings. Fill not quite half full of the batter, cover and cook slowly until double, then heat the griddle quickly and cook for about ten minutes, browning nicely underneath. Then turn them and brown the other side. When cool split, toast and butter. [Estes, Rufus, “Good Things to Eat”, p81 (Printed by the Author::Chicago IL)]
Selecting which recipes to include in my book to illustrate a recipe's history is challenging. While this ended up in the leftovers, it is a great recipe, one which should not be neglected (I'll be sharing Chef Estes's story with another recipe).
Learn the whole story of the English Muffin in my book.
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