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Potato Muffins

Scoop the inside from four large freshly-baked potatoes. Beat this flour until it is quite smooth, and add to it a pinch of salt, two ounces of clarified butter, and as much warm water as will make a thin batter. Beat three eggs, and add them to the mixture, together with three pints of best flour. Dissolve a tea-spoonful of soda in a pint of lukewarm water, knead this with a cupful of fresh yeast into the dough, and let it rise all night. The next morning bake the muffins in rings upon a griddle, and when one side is lightly browned, turn them upon the other. When to be eaten, tear each muffin a little round the edge, toast it on both sides, divide, butter, and afterwards quarter it. Time to bake the muffins, about twenty minutes. Probable cost, 1d. each.