Breakfast Cakes

Ingredients

• a pint and a quarter of flour
• half a pint of Indian meal
• one pint of milk
• one gill of yeast
• one egg

Method

1. 1

   Prepare the mixture at night and add the egg in the morning.

2. 2

   Bake on a griddle.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 21. The excerpt below is the record exactly as published.

breakfast cakes by the improper handling of lard. Mbs. Cabbll's Battbb Bbbad. Make one pint of nice Indian meal into a stiff mush, and add to it a teaspoonful of salt. Thin it with three well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul of butter and a teaspoonful of saleratus, or half a tea- spoonful of soda. Indian Meal Batteb Cakes. Scald one pint of sifted meal; mix with half a pint of wheat flour and a dessert-spoonful of salt; thin the mixture with three well-beaten eggs and some sour milk. Beat the whole well together till very light, and add a dessert-spoonful of saleratus dissolved in warm water. Excellent Muffins. One quart of flour, two eggs, one gill of yeast, and wa- ter enough to make a thin dough, with a little salt. Bake them in drops, in an oven, for they cannot rise sufficiently on a griddle. Breakfast Cakes. A pint and a quarter of flour, half a pint of Indian meal, one pint of milk, one gill of yeast. Make up at night for breakfast next morning. In the morning add one egg

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