Breakfast Cake
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
Method
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 58. The excerpt below is the record exactly as published.
BREAKFAST CAKES. Two cups of Graham floor, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter; bake in gem-irons; have the irons hot, then set them on the upper grate in the oven; will bake in fifteen BUCKWHEAT CAKES. One quart buckwheat flour; four tablespoonfuls yeast; one teaspoonfnl salt; one handful Indian meal; two table- Motmut'e Cook Book. 1SB spoonfuls molasses — not symp. Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the hatter is in the least sour in the morn- ing, stir in a very little soda dissolved in hot water. Mix in an earthen crook, and leave Bom« in the bottom each morning — a capful or so— to serve as sponge for the next night, instead of getting fresh yeast In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the I usual quantity of flour, etc., every night, and beat up well. Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one- third oat-meal, omitting the Indian. FLANNEL CAKES. Beat six eggs very light, stir in them two pounds of flour, one gill of yeast, small spoonful of salt, and sufficient milk to make a thick batter. Make them at night for breakfast, and at teu in the morning for tea. Have your griddle hot, grease it well, andbake as buckwheat. Butter and send them hot to the table, commencing after the family are seated. RICE GRIDDLE-CAKES. Boil half a cup rice; when cold, mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar; add a little salt, and lastly, the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly ; roll them up neatly, out off the ends, sprinkle them with sugar, and serve immediately. Motheb's Cook Book. FRENCH PANCAKES. Two eggs, two ounces of batter, two ounces of sifted sugar, two ounces of floor, half pint ol new milk. Best the eggs thoroughly, and pnt them into a basin with the butter, which should be beaten to aoream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; pnt it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a out lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. PANCAKES. Two cups of prepared flour; six eggs; one saltspoonful of salt; milk to make n. thin batter. Beat the eggs light; add salt, two cnps of milk, then the whites and flour alter- nately with milk, until the batter is of the right consist- ency. Run a teaspoouful of lard over the bottom of a hot frying-pan, pour in a large ladlef ul of batter and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a BREAD FRITTERS. One quart milk — boiling hot; two cups flue bread-crumbs; three eggs; one teaspoonful nutmeg; one tablespoonful but- ter — melted; one saltspoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the batter, salt, soda, and anally the whites, whipped stiff Mothsr'b Cook Book. 1ST QUICK SALLY LUNN. One cap of sugar, half cup of batter; stir well together, and then add one or two eggs ; put in one good pint of sweet milk, and with- sufficient flour to make a batter about as stiff as cake; put in three teaspoons of baking powder; bake and eat hot with butter, for tea or breakfast. BREAKFAST CAKE. One pint of flour, three tablespoons of butter, three table- spoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, half teaspoon soda
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Cook this with the app: pantry check, scaling, and the assistant.