Bread-Cakes

Ingredients

• a pint of bread-crumbs
• the same measure of boiling milk
• a small piece of butter
• the yolks of two eggs
• half a pint of cold milk
• half a pint of flour
• a measure of baking-powder
• the whites of the eggs

Method

1. 1

   Pour over a pint of bread-crumbs the same measure of boiling milk.

2. 2

   If the milk has been skimmed, add a small piece of butter.

3. 3

   Cover closely and let stand overnight.

4. 4

   In the morning, mash to a smooth paste and beat thoroughly with the yolks of two eggs.

5. 5

   Gradually add half a pint of cold milk and half a pint of flour with baking powder sifted in.

6. 6

   Lastly, add the beaten whites of the eggs.

7. 7

   Bake in small sizes as they are tender.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 28. The excerpt below is the record exactly as published.

Bread-cakes, Alice, are my particular detesta- tion,— soft, sticky, and disagreeable." " Oh fie, mamma ! how shocking ! But I hasten to heap coals of fire on your head, by giving you the exact recipe, for these delicate, delicious cakes : Pour over a pint of bread-crumbs, the same measure of boilino: milk. If the milk has GRIDDLE-CAKES AND OTHER THINGS. 71 been skimmed, a small piece of butter must be added. Cover closely, and let stand over night. In the morning mash to a smooth paste, and beat thoroughly with it the yolks of two eggs. Then gradually add half a pint of cold milk, beating meanwhile, and half a pint of flour with which a measure of baking-powder has been sifted. Lastly, add the wdiites of the egg

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