1922 Muffins

Won fourth prize in the Sunday Times Recipe Contest (reference)

Ingredients:

  • 3 large, mealy potatoes

  • 2 oz (60 g) butter

  • a little salt

  • warm water

  • 2 eggs

  • 3 pints (6 cups) of fine, dried, sifted flour

  • 1 teaspoon soda

  • 1 teacupful of yeast

Method:

  1. Boil then mash potatoes with butter, salt and a little warm water until it is very smooth with the consistency of a very thick cream

  2. Well beat the eggs and mix them in, then stir to the whole flour

  3. Mix these well together and add 1 pint (600ml) of lukewarm water with soda and yeast and leave it to rise all night.

  4. Next morning, bake the muffins in rings on a girdle.

Submitted by Miss Marjorie Crouch, May-street, East Fremantle