Cornflour Batter Cakes

Ingredients

• 1 lb. of Cornflour
• 1 lb. of wheat-flour
• 1 teaspoonful of baking-powder
• 1 pinch of salt
• 1 qt. of milk or milk-and-water
• 1 teacupful of melted lard

Method

1. 1

   Put the Cornflour and wheat-flour in a basin with baking-powder and salt.

2. 2

   Stir in the milk gradually, then add melted lard.

3. 3

   Mix until smooth, spread on iron plates in thin cakes, and fry over a slow fire.

4. 4

   Turn when cooked on one side and cook the other side.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 484. The excerpt below is the record exactly as published.

Cornflour Batter Cakes. — Put lib. of Cornflour in a basin with lib. of wheat-flour, 1 teaspoonful of baking-powder, Cornflour — continued. and 1 pinch of salt. Stir gradually into the above ingre- dients lqt. of milk or milk-and-water, then add 1 teacupful of melted lard

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