Batter Cakes

Ingredients

• three eggs
• one teaspoonful salt
• one tablespoonful sugar
• three cups of milk
• two heaping teaspoonfuls baking powder
• Sift flour sufficient for a thin batter

Method

1. 1

   Beat eggs separately, add yolks to salt, sugar, and milk.

2. 2

   Sift flour with baking powder, add to mixture, then fold in beaten egg whites.

3. 3

   Bake on hot griddle and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.

Batter Cakes. Beat three eggs separately, to the yolks add one teaspoon- ful salt, and one tablespoonful sugar, three cups of milk. Sift flour sufficient for a thin batter with two heaping teaspoonfuls baking powder. Add flour. Lastly add whites of eggs beaten to a stiff froth. Bake on hot griddle and serve immediately. Batter Cakes. One quart of flour, one egg, one teaspoon of salt, three tea- spoons of baking powder, mix with cold water into a batter, and just before baking add two large tablespoons of melted butter. Excellent. New Jersey Buckwheat Cakes. One quart buttermilk, one quart buckwheat flour (unpre- pared New York buckwheat flour), large pinch salt, one yeast cake. Beat all together very thoroughly for several minutes and let rise over night in a warm place. When ready to bake add one small teaspoonful of baking soda in enough boiling water to thin batter for baking. Plan to leave at least a cup of batter for a starter the next night, and do so for a week, without using another yeast cake. Use an old-fashioned griddle and a piece of salt pork for a greaser, and they will not fail. Be careful about keeping batter jar clean and sweet. Let them freeze during the day. It makes them more tender. Mrs. U. H. Struble. • New Century Cook Book. 23 MEMORANDA p 24 New Century' Cook Book. MEMORANDA §*■§>€> ^^^^^ {m&&&&&&& FIRST 0}1 THE BILL " Feed on that first; there may be grief in surfeit." — Milton. " Master, 1 marvel how the fishes live in the sea." "Why, as men do on land, the great ones eat up the little ones." SOUPS AND FISH SOUPS Tomato Soup. One can of tomatoes, one pint of water, two peppercorns, one-half bay leaf, four cloves and bit of mace, one tablespoon chopped onion, one-half teaspoon celery salt or teaspoon of seed. Cook until soft enough to strain. Add two teaspoons sugar, one teaspoon salt, one-quarter teaspoon soda, two tablespoons but- ter. Thicken with three tablespoons of flour. Mrs. J. A. Sanford. Tomato Soup. One quart can of tomatoes, two heaping tablespoonfuls of flour, one of butter, one teaspoonful of salt, one teaspoonful of sugar and one pint of hot water. Let tomatoes and water come to a boil. Rub flour, butter and a tablespoonful of tomato together, stir into boiling mixture, add seasoning, and boil all together fifteen minutes. Rub through a sieve and serve with toasted bread. This bread should first be cut into thin slices, should be buttered, cut into little squares, place in a pan, butter side up, and brown in a quick oven, New Century Cook Book. Tomato Soup. One quart cooked tomatoes, strain through sieve, boil and add one tablespoonful flour, one half teaspoonful pepper, one teaspoonful salt

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