Clermont Muffins ~ 1775

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09/22/2011

Clermont Muffins ~ 1775

2 Eggs
2 Tablespoons Butter
1 Large Tea Cup Cream, Sweet or Sour
1 Salt Spoon of Salt
Flour enough for a very soft dough

Mix well, shape into small balls the size of an English Walnut. Roll out in thin cakes, each one about the size of a dessert plate, not much thicker than paper. Bake in a pan in front of a hot fire.

Posted at 08:00 AM in 1775, Bread | Permalink

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