Breakfast Cakes
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 The Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.
BREAKFAST CAKES. Mrs. A. Forman, Omaha, Neb. 2 cups milk. V4, teaspoon salt. 1 teaspoon Rumford’s Baking Flour to make a heavy batter. Powder. Drop in hot gem pans. POP OVERS. Mrs. Travous. 2 eggs. V2 pint flour. pint milk. 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.