Bread Batter Cakes

Ingredients

• one pint and a half of coarse, stale breadcrumbs
• one pint of milk
• one teaspoon of salt
• two beaten eggs
• one pint of flour
• two heaping teaspoons of baking powder

Method

1. 1

   Soak breadcrumbs in milk overnight.

2. 2

   Mash until smooth, add salt and eggs.

3. 3

   Mix in flour and baking powder.

4. 4

   Bake on a hot griddle greased with beef suet.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 134. The excerpt below is the record exactly as published.

BREAD BATTER CAKES Soak one pint and a half of coarse, stale breadcrumbs in one pint of milk. This can be done overnight. Mash the soaked bread with a potato masher until smooth. Add one 2U THE HOME COOK BOOK teaspoon of salt and two beaten eggs. Stir well. Put into one pint of flour two heaping teaspoons of baking powder. Add to the breadcrumbs and stir thoroughly. Bake on a hot griddle, greased with beef suet which has been tried out. These bread cakes take a little longer to bake than ordinary batter cakes. If preferred, the yolks and whites can be di- vided. The yolks put in with the flour, and the stiffly beaten whites the last thing before baking. WHEAT BATTER CAKES Mix through one pint of wheat flour half a teaspoon of salt, one even teaspoon of baking powder, and the yolks of two eggs not beaten. Measure one pint of buttermilk, and beat into the flour enough to form a batter and to beat the eggs thoroughly. Then add the rest of the buttermilk, one teaspoon of melted butter, and three-quarters of an even tea- spoon of soda dissolved in cold water. Last, put in the stiffly beaten whites of the eggs and mix them gently through the batter with a fork. When baking, lay the spoon on a plate ; that is, do not put it in the batter, as it makes the cakes heavy. Grease the griddle with beef suet which has been tried out. NO-EGG SOUR-MILK PANCAKES Dissolve half a teaspoon of salt and a teaspoon of soda in a tablespoon of cold water and mix with a pint of sour milk. Then slowly stir in flour to make a batter of the right thickness for baking. Grease your hot griddle lightly with suet or a piece of salt pork, drop the cakes in even form, and cook till a soft brown. Serve at once on a hot plate. BREAKFAST DROP CAKES ]\Iix one tablespoon of sugar with one egg and a pinch of salt. Add a cup of sour milk, a teaspoon of soda dissolved in a little water, and flour enough to make a stiff batter. Drop from a spoon into hot lard, fry a delicate brown, and drain WAFFLES, GRIDDLE CAKES, TOASTS 245 on brown or blotting paper a moment before sending to table hot. BUCKWHEAT CAKES Mix together one pint of buckwheat flour and three- quarters of a cup of graham flour. Into this put one heaping teaspoon of salt, half a cup of potato yeast, and one pint and a half of tepid water. Mix and beat very hard and smooth. Set to rise overnight near a fire, or in some very warm place. Buckwheat being a heavy flour, breakfast cakes should be put to rise as early as eight a'clock in the evening, and kept covered. For convenience, mix in a tin saucepan with a handle. In the morning, before baking, add a good pinch of soda dissolved in cold water and one tablespoon of molasses. Grease the griddle with suet that has been tried out. ST. LOUIS PERFECT CORN CAKES Mix into one pint and a half of cornmeal one teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.