MUFFINS

From 1922:

Boil and mash three large, mealy potatoes until very smooth, with about 2oz. butter and a little salt, adding sufficient warm water to make it the consistency of a very thick cream. Well beat two eggs, mix them in, and then stir to the whole three pints of fine, dried, and sifted flour. Mix these well together and add a pint of lukewarm water, then stir in small teaspoonful of soda and a teacupful of yeast, and set it to rise all night. The next morning bake the muffins in rings on a girdle.