Cornflour Breakfast Cakes (2)
From The encyclopædia of practical cookery, 1890
Serves 6
Cut into small squares and serve.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 484. The excerpt below is the record exactly as published.
Cornflour 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 in a frying-pan, melt it, put in the batter in the shape of small crumpets, and fry them, turning with a knife when brown on one side. When cooked, put the cakes on a hot dish, and serve them. These cakes can be eaten with either dripping, butter, or treacle. (2) Put lqt. of Cornflour into a basin and stir in sufficient boiling water to moisten it, add two well-beaten eggs, and sufficient milk to make a stiff batter. Dissolve 1 teaspoonful of saleratus in a little hot water, mix it with the batter, and add a small quantity of salt
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