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Prep 0 mins
Cook 20 mins
I have not made this recipe. It is posted since it was requested in the forums, and I chanced upon it in an old cookbook I purchased at a library book sale. 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.
- 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.