Yeast Flannel Cakes, — Heat a half-pint of sweet milk and into it pat
one heaping tablespoonful butter, let it melt, add a half pint cold i
and the well beaten yolks of two eggs, a half teaspoonful of salt, two
tablespoonfuls homemade yeast, and flour lo make a stiff batter✪ Yeast Flannel Cakes,
rise in a warm place over night. Before baking add the beaten whiteS)
which have been kept in a cool place during the night. Be sure to make
batter Eliff enough, as flour must not be added after it has risen. Theu^.J
cakes, half cornmeal and half wheat, are very nice.
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Page 146 · 1 recipe record on this page
Presented as published in 1907. 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
Yeast Flannel Cakes, — Heat a half-pint of sweet milk and into it put one heaping tablespoonful butter, let it melt, add a half pint cold milk and the well beaten yolks of two eggs, a half teaspoonful of salt, two tablespoonfuls homemade yeast, and flour lo make a stiff batter, rise in a warm place over night. Before baking add the beaten whites, which have been kept in a cool place during the night. Be sure to make batter Eliff enough, as flour must not be added after it has risen. These cakes, half cornmeal and half wheat, are very nice.
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Records on this page
Yeast Flannel Cakes