Bread-Cake or Biscuit

Ingredients

• Take from risen bread dough, the size of a small loaf
• one egg
• a large tablespoonful of lard
• a bit of sponge dipped in butter
• a tablespoonful of butter for each cake

Method

1. 1

   Work egg and lard into dough, form into balls, place in a buttered tin, wet tops with milk, and bake in a quick oven for twenty minutes.

As published

This recipe was extracted from The housekeeper's companion (1883), page 129. The excerpt below is the record exactly as published.

Bread-Cake or Biscuit. — Take from risen bread dough, the size of a small loaf, work into it one egg and a large table- spoonful of lard when it is thoroughly amalgamated, flour the hands and make it in balls the size and shape of a hen's egg; rub a tin pan over with a bit of sponge dipped in butter, lay them in so as to touch each other until the pan is full, wet the tops over with milk, then set them into a quick oven for twenty minutes; serve hot for breakfast or tea. When eaten, break them open — to cut them would make them heavy. These cakes are very nice, when cold, for breakfast or tea. Indian Griddle Cakes. — Beat two eggs light, stir them into a quart of sweet milk with a teaspoonful of salt and enough corn meal to make a good batter; bake as soon as mixed, on a hot griddle rubbed over with a bit of suet or fat pork; a tablespoonf ul of butter for each cake

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