To jam, or not to jam, that is the question… Regency (English) Muffins
For something a little different, we will share with you a recipe provided to us by Toronto’s Fort York National Historic Site during our Regency era sutlery as hosted yesterday as part of the “Canada Eats” festival. From the 1831 cookbook “The Cook Not Mad; Or, Rational Cookery”, this (English) muffin recipe is outstanding, quite a treat on a cold morning and so buttery that you leave yourself wondering if you should butter the muffin, or add jam to it?
The recipe reads:
“One quart of milk, four eggs, small cup of butter, some yeast, to be made stiffer than pound cake, make it on a griddle in drops”.
Thanks to Fort York and their demonstration, we have been able to “translate” the recipe for you, using our own experimenting as well. Our instructions for you, based on our test, are as follow:
In a large bowl, pour in one quart (0.94 litres) of milk and let sit a half table spoon of yeast.
Mix in a cup of butter, nine to ten cups of flour, four eggs and mix thoroughly until the texture of a fine pizza dough is reached.
Flour a board upon which you will roll out the dough until it is roughly a centimetre thick, cutting round shapes out of the dough (re-roll to use up the excess).
Place the dough on a griddle, over coals, or on a heated griddle at 350 degrees (NOT Celsius, we are playing fast and loose with the measurement systems, aren’t we?) and flip once the underside appears to be finely toasted. Test one of the muffins when you think they are ready, inspecting the middle to ensure that the muffin has cooked.
The recipe should make 20-24 (English) muffins.
Take a look below for some photos of the process, test it out and let us know what you think. I personally ate four of them this morning, it only took about 15 minutes to make all (19) of them.
Now, the question.... To jam, or not to jam? In my case, why not both!