Buttermilk Cakes

Ingredients

• 1 quart of buttermilk
• 1 teaspoonful carbonate of soda
• ½ lb. of flour
• A pinch of salt

Method

1. 1

   Put the flour and salt into a basin, add the soda to the buttermilk and mix into the flour, gradually, beat well, until quite smooth.

2. 2

   Fry like pancakes and serve hot, with plenty of butter on them.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 65. The excerpt below is the record exactly as published.

lb. of flour | 3 ozs. of butter A pinch of salt | Cream to mix METHOD. Put the flour on a paste board, add the salt, cut the butter into small pieces and mix well with the hour. Use sufficient cream to make a stiff paste, roll out to about quarter of an inch in thickness, cut into small rounds, and bake in a quick oven about 15 minutes. Serve hot for afternoon tea. No. 441. AUCHENCAIRN SCONES. INGREDIENTS. 1 lb. of Hour | 4 teaspoonful of salt 1 teaspoonful cream of tartar 1 teaspoonful of sugar 4 teaspoonful of carbonate of j 1 oz. of butter or lard soda J A little milk METHOD. M ix all the dry ingredients well together, then make into a stiff paste with the milk. Roll out to about half an inch in thickness, cut into small rounds and bake in a moderate oven about 20 minutes. N.B. In Scotland these are cooked over the fire upon a gridiron. No. 442. BUTTERMILK CAKES. INGREDIENTS. 1 quart of buttermilk | 1 teaspoonful carbonate of soda H ozs. of Hour j A pinch of salt

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