English Muffin (1886)

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HOW TO COOK WELL
By J. Rosalie Benton
BOSTON
D. LOTHROP COMPANY
FRANKLIN AND HAWLEY STREETS
1886

Pg. 46:
   _English Muffins._  (No Butter or Milk.)
1 quart flour.
1 pint tepid water (more or less).
1 1/2 teaspoonfuls salt.
2 tablespoonfuls yeast.
1 egg (white only).
   Add the water to the flour, a little at a time, till you have enough for a _very_ soft dough.  Add the salt and yeast.  Cover, and set to rise in a warm place.  When light, beat up the white of the egg, and mix it in, with a spoon, beating hard.  Put into hot rings, fill them half-full, and let them rise about ten minutes.  Then bake at once in a _very_ quick oven about fifteen minutes.  If you want the muffins for breakfast, set them at night; if for tea, about nine o'clock in the morning.
   Makes one dozen.  Improved by using more eggs, or a small piece of butter.

(M-W has 1902, OED has about 1897--ed.)