Fried Rye Muffins

A drop batter fried in deep fat rather than baked in a tin — closer to a doughnut hole than to a modern muffin. The proportions as printed are unreliable, so treat the quantities as a starting point and judge by the batter.

• The measurements are scrambledThe dry list runs together and the fractions have come adrift: three teaspoons baking powder and a fraction of a teaspoon of salt are clear, but the amounts of rye meal, flour, milk and molasses cannot be read with confidence. If the stray fractions represent about three-quarters of a cup each of meal and flour, a full cup of molasses would be a great deal of sweetener for that quantity, and a smaller amount is probably intended. Note also that the last line -- warm oatmeal, flour and sugar -- belongs to the following recipe, not this one.
• Rye mealCoarsely ground whole rye, heavier and grittier than the light rye flour sold for bread. Medium or dark rye flour is the nearest supermarket substitute; stone-ground rye meal from a mill is closer still.
• Batter consistencyIt should mound on the spoon and release cleanly into the fat, thicker than pancake batter and looser than a dough. Rye absorbs liquid slowly, so let the batter stand five minutes before judging, and adjust with flour or milk rather than trusting the printed amounts.
• Fat temperatureThe book gives no temperature; "fry like doughnuts" simply directed the cook to her usual deep-fat practice. By modern standards 365-375F suits this kind of batter: below that it drinks fat and turns greasy, above it the molasses sugars scorch before the centre sets. A thermometer is worth more here than in most frying, because molasses browns early and the colour will lie to you.
• Size and timingDrop in tablespoon-sized portions, no more than five or six at a time so the fat does not drop below temperature. Three to four minutes total, turning once; a skewer through the centre should come out clean, as these set slowly in the middle.
• YieldAssuming a batter of about two cups, expect eighteen to twenty-four fritters. Serve hot, within minutes of draining, with butter or more molasses.