Bread-Crumb Batter Cakes for Breakfast
From The Blue grass cook book, 1904
Serves 6
For a nicer result, use half buttermilk and half cream, or sweet milk with baking powder and omit soda.
Presented as published in 1904. 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
- One pint of bread-crumbs
- 1 pint of buttermilk
- When ready to use, beat an egg separately
- 1 teaspoon of soda
- 1 large spoon of flour
- nutmeg and salt to taste
Method
Moisten bread-crumbs with milk several hours before using.
Beat an egg separately and add salt, buttermilk, and soda.
Mix well and add flour to make them turn well.
Fry as you would any other batter cake.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 8. The excerpt below is the record exactly as published.
BREAD-CRUMB BATTER CAKES FOR BREAKFAST One pint of bread-crumbs, moistened with milk several hours before using. When ready to use, beat an egg separately and add 1 pinch of salt, 1 pint of buttermilk, 1 teaspoon of soda. Mix well and add 1 large spoon of flour to make them turn well. Fry as you would any other batter cake. If wanted particularly nice, take half butter- milk and half cream, instead of all buttermilk, or use sweet milk with baking-powder and omit soda. BREAD FRITTERS E. D. P. 1 quart of sweet milk, 2 teacups of bread-crumbs, 2 tablespoons of sugar, 1 small teaspoon of soda, 2 teaspoons of cream of tartar, dissolved in warm water, 2 eggs, nutmeg and salt to taste
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