American Velvet Breakfast Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
Will make about twenty-four cakes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 135. The excerpt below is the record exactly as published.
American Velvet Breakfast Cakes. — Put a pint of new milk on the fire ; let it simmer a few minutes, but do not allow it to boil. Stir into it a jHeco of butter the size of a walnut. Add a little salt, and three spoon- fuls of good yciist, with three well-beaten eggs. IVIix with those sufficient fiour to make a soft 4»agh
Cook this with the app: pantry check, scaling, and the assistant.