Welcome back to the kitchen and the Old Cookbook Show! Today, we're tackling English Muffins Recipes.
You've probably heard the story that English muffins were invented in New York City in the 1890s. But what if I told you that history is pure marketing spin? We dig deep into cookbooks from 1748, 1856, and 1886 to uncover the real origins of this beloved breakfast bread.
We'll walk through an authentic 19th-century recipe from The Philadelphia Cookbook by Mrs. Rorer (1886) and compare it with older British sources like Hannah Glasse's "The Art of Cookery" (1748) and Mrs. Beeton's Cookbook. Along the way, we discuss how brewery yeast was used before modern packets, why "nooks and crannies" were a marketing ploy, and how this recipe differs from a crumpet!
🔥 What You'll Learn in This Video:
✔️ How to make authentic, homemade English muffins
✔️ The surprising history of English muffins—not invented in NYC!
✔️ The difference between crumpets and English muffins
✔️ Why old cookbooks are the best source of real culinary history
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ENGLISH MUFFINS
I pint of milk
I ounce of butter
½ cup of yeast or quarter of a compressed cake (2025: 1 tsp dry active yeast in ½ cup water)
3 cups of flour
Scald the milk, add the butter, and stand it to one side until lukewarm; then add the yeast, a teaspoonful of salt, and the flour, and beat continuously for five minutes; cover with a towel and stand in a warm place to rise about two hours.
When light, add sufficient flour to make a soft dough; work lightly with the hand, divide into small balls, place each ball in a greased muffin ring, or deep gem pan, cover and let rise again. Then bake on a hot griddle, if in muffin rings, or in a hot oven if in gem pans, until a nice brown. When done, break or pull them open; do not cut them, as a cold knife makes them
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