Beat together until smooth six eggs and a pint sifted flour ; melt
one ounce of butter and add to the batter, with one ounce of sugar and
a cup of milk✪ French Griddle-Cakes ; beat until smooth ; put a tablespoonful at a time into
a frying pan slightly greased, spreading the batter evenly over the sur-
face by tipping the pan about; fry to a light brown; spread with jelly,
roll up, dust with powdered sugar and serve hot.
RAISED BUCKWHEAT CAKES.
Take a small crock or large earthen pitcher, put into it a quart of
warm water or half water and milk, one heaping teaspoonful of salt ;
then stir in as much buckwheat flour as will thicken it to rather a stiff
batter; lastly, add half a cup of yeast✪ Raised Buckwheat Cakes; make it smooth, cover it up warm
to rise over night; in the morning add a small, level teaspoonful of
soda dissolved in a little warm water ; this will remove any sour taste,
if any, and increase the lightness.
Not a few object to eating buckwheat, as its tendency is to thicken
the blood, and also to produce constipation ; this can be remedied by
making the batter one-third corn meal and two-thirds buckwheat, which
makes the cakes equally as good. Many prefer them in this way.
BUCKWHEAT CAKES WITHOUT YEAST.
Two CUPS of buckwheat flour, one of wheat flour, a little salt, three
teaspoonfuls baking powder; mix thoroughly and add about equal parts
of milk and water until the batter is of the right consistency✪ Buckwheat Cakes Without Yeast then stir
until free from lumps. If they do not brown well, add a little molasses.
BUCKWHEAT CAKES.
Half a pint of buckwheat flour, a quarter of a pint of corn meal, a
quarter of a pint of wheat flour, a little salt, two eggs beaten very light,
one quart of new milk (made a little warm and mixed with the eggs
before the flour is put in), one tablespoonful of butter or sweet lard,
two large tablespoonfuls of yeast. Set it to rise at night for the morn-
ing. If in the least sour, stir in before baking just enough soda to
correct the acidity. A very nice, but more expensive, recipe.
SWEDISH GRIDDLE-CAKES.
One pint of white flour, sifted; six eggs, whites and yolks beaten
separately to the utmost; one saltspoonful of salt; one saltspoonful of
soda dissolved in vinegar; milk to make a thin batter✪ Swedish Griddle-Cakes.
BREAD — BISCUITS, ROLLS, MUFFINS, ETC.
253
Beat the yolks light, add the salt, soda, two cupfuls of milk, then
the flour and beaten whites alternately; thin with more milk if neces-
sary.
COEN MEAL FRITTERS.
One pint of sour milk, one teaspoonful of salt, three eggs, one table-
spoonful of molasses or sugar, one handful of flour, and corn meal enough
to make a stiff batter; lastly, stir in a small teaspoonful of soda✪ Corn Meal Fritters, dis-
solved in a little warm water.
This recipe is very nice made of rye flour.
CREAM FRITTERS.
One cup of cream, flve eggs — the whites only, two full cups prepared
flour, one saltspoonful of nutmeg, a pinch of salt✪ Cream Fritters. Stir the whites into
the cream in turn with the flour, put in nutmeg and salt, beat all up
hard for two minutes. The batter should be rather thick. Fry in plenty
of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve
upon a hot, clean napkin. Eat with jelly sauce. Pull, not cut, them
open. Very nice.
CURRANT FRITTERS. ✪ Currant Fritters
Page 169 · 9 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat together until smooth six eggs and a pint sifted flour ; melt one ounce of butter and add to the batter, with one ounce of sugar and a cup of milk ; beat until smooth ; put a tablespoonful at a time into a frying pan slightly greased, spreading the batter evenly over the surface by tipping the pan about; fry to a light brown; spread with jelly, roll up, dust with powdered sugar and serve hot.
RAISED BUCKWHEAT CAKES.
Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt ; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly, add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning add a small, level teaspoonful of soda dissolved in a little warm water ; this will remove any sour taste, if any, and increase the lightness.
Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation ; this can be remedied by making the batter one-third corn meal and two-thirds buckwheat, which makes the cakes equally as good. Many prefer them in this way.
BUCKWHEAT CAKES WITHOUT YEAST.
Two CUPS of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add about equal parts of milk and water until the batter is of the right consistency then stir until free from lumps. If they do not brown well, add a little molasses.
BUCKWHEAT CAKES.
Half a pint of buckwheat flour, a quarter of a pint of corn meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a little warm and mixed with the eggs before the flour is put in), one tablespoonful of butter or sweet lard, two large tablespoonfuls of yeast. Set it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. A very nice, but more expensive, recipe.
SWEDISH GRIDDLE-CAKES.
One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter.
Beat the yolks light, add the salt, soda, two cupfuls of milk, then the flour and beaten whites alternately; thin with more milk if necessary.
CORN MEAL FRITTERS.
One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water.
This recipe is very nice made of rye flour.
CREAM FRITTERS.
One cup of cream, flve eggs — the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jelly sauce. Pull, not cut, them open. Very nice.
CURRANT FRITTERS.
Records on this page
French Griddle-CakesEgg and Flour BatterRaised Buckwheat CakesBuckwheat CakesBuckwheat Cakes Without YeastSwedish Griddle-CakesCorn Meal FrittersCream FrittersCurrant Fritters