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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have not made this recipe. The Wise Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages – their Purchase, Preparation, and Service. Wm. H. Wise & Co. , Inc. , New York, 1949. Ingredients:
1 cup milk |
1/2 cup melted butter |
2 teaspoons salt |
1/2 cup sugar |
2 compressed yeast cakes |
1/4 cup warm water |
3 beaten eggs |
4 1/2 cups flour |
1 teaspoon nutmeg |
1 teaspoon mace |
1 wineglass sherry wine |
Directions:
1. Scald the milk, add the melted butter, salt, and sugar. Cool to lukewarm. Add yeast cakes which have been dissolved in the warm water. Add eggs to liquids, then beat in well the flour, nutmeg, mace, and sherry. Let the dough rise until double in bulk, turn it out and knead lightly. Fill greased muffin tins two-thirds full and let rise until light (about 20 minutes). Brush with melted butter and bake in a moderately hot oven (375 °F.) about 20 minutes.
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