Cornflour Breakfast Cakes (1)

Ingredients

• lqt. of sifted Cornflour
• 1 teacupful of wheat-flour
• 1 tablespoonful of salt
• lqt. of warm water
• 1 saltspoonful of bicarbonate of soda
• 1 pint of warm milk-and-water
• a small piece of lard

Method

1. 1

   Mix together the sifted Cornflour, wheat-flour, and salt; stir in warm water to make a soft dough.

2. 2

   Cover and leave overnight.

3. 3

   Next day, dissolve bicarbonate of soda in warm milk-and-water, reduce the dough to a batter, and let it rise for 15 minutes.

4. 4

   Fry in lard shaped as small crumpets until brown on both sides.

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.

nflour Breakfast Cakes. — (1) Mix together lqt. of sifted Cornflour, 1 teacupful of wheat-flour, and 1 table- spoonful of salt; then stir in gradually lqt. of warm water, thus making a soft dough ; put a cloth over the pan and leave it till morning. Next day, dissolve 1 saltspoonful of bicarbonate of soda in 1 pint of warm milk-and-water, and with this mixture reduce the dough to a batter, stirring it very hard. Cover the batter, and place it in front of the fire to rise for fifteen minutes. Put a small piece of lard

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