Breakfast Cakes

Ingredients

• lib. of flour
• loz. of butter or clarified dripping
• one full teaspoonful of baking powder
• half a pint of buttermilk
• a little salt

Method

1. 1

   Mix all quickly to a smooth dough, roll it out half an inch thick, stamp it out with a tumbler, brush over with milk, prick it a little, and bake.

2. 2

   Serve hot, plain, or torn open and buttered generously.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.

Breakfast Cakes. — Dissolve Joz. of German yeast in a basin with half a pint of warm milk, and stir into this enough sifted flour to make a nice batter. Set this aside in a warm place to rise ; when well risen mix into it 4oz. warmed butter, previously beaten up with the yolks of eight eggs, a teaspoonful of salt, and a little milk, and, when it is well incorporated with the sponge (as the yeast batter, or mixture, is called by bakers), work into it as much more sifted flour as will make up 2lb. altogether with that used in mixing the sponge. Knead this all lightly together, make it up into cakes 2in. thick; put each of these into a ring (such as are used for muffins), set these on buttered baking sheets, and, when the dough has risen again nicely, put them in a warm oven and bake. When done slice them pretty thickly, butter well, and serve hot. Sift together lib. of flour and one saltspoonful of salt, then rub in 4oz. of butter till smooth ; now mix in half a pint of warm milk, half a gill of fresh yeast, and two well-beaten eggs. Work this all well together, then cover the pan and set it before the fire for about three-quarters of an hour till well risen ; divide the dough equally, and put it into well-buttered hoops about 4in. in diameter, and let them rise again for a few minutes, after setting the hoops carefully on a well-buttered baking sheet ; then bake in a brisk oven. When baked slice each cake into three ROLLS, Ac. 57 horizontally, butter these slices generously, replace them in shape, set them on a hot dish covered with a folded napkin, and serve at once very hot. Breakfast Cakes. — lib. of flour, loz. of butter or clarified dripping, one full teaspoonful of baking powder, a little salt, and half a pint of buttermilk

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