Crescent Breakfast Gems

Ingredients

• 2 cups Flour
• 1 teaspoon Crescent Baking Powder
• 1/4 teaspoon Salt
• Add 1 1/4 cups Milk into which an Egg has been beaten

Method

1. 1

   Mix into soft batter, drop into well buttered and heated gem pans and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 4. The excerpt below is the record exactly as published.

CRESCENT BREAKFAST GEMS 2 cups Flour 1 teaspoon Crescent Powder 14 teaspoon Salt Add 114 cups Milk into which an Egg has been beaten Mix into soft batter, drop into well but- tered and heated gem pans and bake in a moderate oven, Baking BUTTERMILK BISCUIT 1 pint Flour 2 teaspoons Crescent Baking Powder 1 pinch Salt 2 level tablespoons Butter 23 cup of Fresh Buttermilk Sift with one pint of flour two level tea- spoons of Crescent Baking Powder and a pinch of salt. Work in two level tablespoons of butter. Mix with this two-thirds of a cup of fresh buttermilk. Roll out soft. Cut our with biscuit cutter and bake fifteen or twenty minutes in moderate oven, CREAM MUFFINS 1144 cups Flour lg teaspoon Salt 1 teaspoon Crescent Baking Powder 2 Eggs 14 cup melted butter 24 cup thin Cream Sift together the flour, salt and baking powder. Add the yolks of the eggs, melted putter and cream, and beat well. Last of all fold in the stiffly-beaten whites of the eggs and bake in greased muffin pans in a moder- ate oven about twenty minutes, HOT CROSS BUNS 14 teaspoon Salt

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