1/2 cup milk, scalded
1/4 cup shortening
1 1/2 tsp salt
1 tbsp sugar
1/2 cup water, room temperature
1 package yeast
3 cup flour, sifted
4 tbsp white cornmeal
Directions
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding
water. Dissolve yeast as directed on package. Add to milk mixture and
stir well. Add flour and mix until a soft dough is formed. Roll out
on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round
cutter. Place on a baking sheet that has been sprinkled with 2
tablespoons cornmeal. Sprinkle tops of muffins with additional 2
tablespoons cornmeal.
Let rise in a warm place(85-90 degrees) until double in bulk-about 1
hour.
Bake slowly on a hot, ungreased griddle until brown, about 7 minutes
on each side. Split muffins, toast and serve with butter and
marmalade.
>From: TLMVC@aol.com
Servings: 1 servings
Charls English Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into the distant past, certainly as far as pharonic Egypt, and maybe even further. Interesting though that maybe, these, early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of many herbs and spices, including many that are still in use today such as basil, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that we all know today, but rather descriptions of the types of food on the tables of the rich and powerful. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices created a torrent in publications on food, most of which still exist in academic collections. Over the following few centuries, the upper classes competed to lay on the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Even so, it was during the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. When we get to the 1900s, cookbooks were highly popular as a result of more people being able to read, increased leisure time and disposable income. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Charls English Muffins recipe.
