Buttermilk Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Carbonate of ammonia is common smelling-salts.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 279. The excerpt below is the record exactly as published.
Buttermilk Cakes. — Take one pint of buttermilk, and stir into it as much flour as will form a dough, with one table-spoonful of dissolved carbonate of ammonia
Cook this with the app: pantry check, scaling, and the assistant.