Cream Batter Cakes
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 74. The excerpt below is the record exactly as published.
two cups of sweet milk, two eggs, three teaspoonfuls of Equity baking-powder, one-half teaspoonful soda. Add the soda to the cream, next the milk, the yolks of the eggs, beaten light, and flour, with the baking-powder, enough to make a thin batter
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