Breakfast Cake

Ingredients

• two tablespoons sugar
• two tablespoons butter
• two eggs
• one cup milk
• one (scant) quart flour
• one teaspoon baking powder

Method

1. 1

   Mix sugar, butter, eggs, milk, flour, and baking powder.

2. 2

   Bake for twenty minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 27. The excerpt below is the record exactly as published.

BreakfaM Cake. — Two tablespoons sugar, two of butter, two eggs, one cup milk, one (scant) quart flour, one teaspoon 8odibtivo 01 cream tartar ; bake twenty minutes in a quick oven. BREAKFAST AND TEA CAKES 37 Hoyniny Crumpets, — One cup boiled hominy, two cups milk, one tablespoon sugar, two tablespoons melted butter, four table- spoons yeast, four cups flour, or enough to make a good batter, and a little salt well beaten together. Let rise six hours or until very light. Then add one-fourth teaspoon soda dissolved in a little hot water, put into muffin tins, let stand fifteen minutes and then bake (quickly. To be eaten hot. For rice crumpets substitute one cup nee for the hominy. Royal Crumpets, — Knead four tablespoons melted butter, three eggs and one cup sugar into three cups raised dough. Bake twenty minutes in buttered tins and serve with sugar. Com Dodgers, — To one quart corn meal add a little salt ana a small tablespoon lard ; scald with boiling water and beat hard for a few minutes ; drop a large spoonful in a well-greased pan. The bat- ter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven. Gems, — One tablespoon each sugar and butter, one egg, one cup milk, two teaspoons Daking-powder, flour to stiffen; beat sugar and butter to a cream and add the rest. This recipe makes one dozen gems. Corn Oems, — Two cups each com meal, flour , and sweet milk, two eggs, three heaping teaspoons ^^^ baking-powder, one-half cup each butter and sugar, com o«m fm..' and Ht little salt. Put into not gem pans. Good Graham, Gem.s. — Three cups sour milk, one teaspoon soda, one of salt, one tablespoon brown sugar, one of melted lard, one beaten egg ; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard ; make a stiff batter, so that it will drop, not pour, from' the spoon. Have gem-pans very hot, grease, fill and baxe fifteen min- utes in a hot oven. Sweet Milk Gems, — Beat one egg well, add a pint new milk, a little salt and Graham flour until it will drop off the spoon nicely ; heat and butter the gem-pans before dropping in the dough ; bake in a hot oven twenty minutes. Oat Meal Gems, — One cup cooked oat meal, or soaked over- nighty in one cup water. Add one cup sour milk, one teaspoon soda, one cup flour, a little salt, and bake in gem-pans. Try one first and if too moist or sticky add more flour, "Wheaten Gems, — Mix one teaspoon baking-powder and a littlo salt into one pint flour ; add to the beaten yolks of two eggs on« tea- cup sweet milk or cream, a piece of butter (melted) half the sire of an egg, the flour with baking-powder and salt mixed, and the well 38 BREAKFAST AND TEA CAKES. beaten whites of the two eggs. Beat well, bake immediately in gem« pans in a hot oven, and take out and send to the table immediately. Alabama Johnny- Cake. — Cook a pint of rice till tender, add a tablespoon butter; when cold add two beaten eggs and one pint meal, and when mixed spread on an oaken board and bake by tip- ping the board up before the fire-place. When done on one side turn over. The dougn should be spread half an inch thick. Johnny- Cake, — Two eggs, one cup sugar, one ana one-half of com meal, two-thirds cup melted butter, or lard, two cups each sour milk and flour, two teaspoons each saleratus and salt. Johnny- Cake. — Two-thirds teaspoon soda, three tablespoons sugar, one teaspoon cream tartar, one egg, one cup sweet milk, six tablespoons Indian meal, three tablespoons flour, and a little salt. This makes a thin batter. Com MuMn%. — One quart sifted Indian meal, a heaping tea- spoon butter, one quart muk^ a salt-spoon salt, a third cup yeast, a tablespoon of molasses ; let it rise four or five hours, and bake in muffin-rings. . Com MufHn%. — ^Two cups corn meal, one-half cup flour, one- fourth cup sugar, two eggs, butter size of a walnut, one teaspoon salt, two tea-spoons baking powder and enough sweet milk to make quite thin. Bake in gem pans. Cream jITw^tw.— Beat the yolks of three eggs with one teaspoon salt and stir in a half-pint sweet cream adding a half-pint of flour and lastly the whites of the eggs beaten to a stifl" froth. Bake in buttered gem pans in quick oven from ten to fifteen minutes. Chaham Muffins. — One egg, heaping tablespoon butter, one and a half cups milk, little salt, one teaspoon baking powder, Graham flour to stifien. Put in slightly heated gem tins and bake. Oraham Muffi^ns. — ^Two cups sour milk, two tablespoons brown sugar, a little salt, one teaspoon soda, sufficient Graham flour to maie moderately stifi*. If not convenient to use sour milk, use sweet, adding cream* of tartar. Indian Muffins. — ^Two cups Indian meal scalded with as little water as possible, one cup flour, one cup ^^^^ ^^^^_ tf^^Bl sweet milk, one tablespoon butter

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