Cakes, Turnover, or Pockets

Ingredients

• one quart of flour
• three eggs
• one large table-spoonful of butter and lard
• two teaspoonfuls of sweet yeast
• milk enough to make it into a moderately soft batter

Method

1. 1

   Divide flour into two portions.

2. 2

   Add eggs, butter, yeast, and milk to one portion.

3. 3

   Let rise, then work in the other half of the flour to make dough.

4. 4

   Roll out, shape, and bake in a quick oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 42. The excerpt below is the record exactly as published.

Cakes, Turnover, or Pockets. — Take one quart of flour, sifted, and divide it into two equal portions. To one pint add three eggs very well beaten, one large table - spoonful of butter and lard mixed, two teaspoon- fuls of sweet yeast, and milk enough to make it into a moderately soft bat- ter

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