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Eaton Banks Breakfast Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Family recipe.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 369. The excerpt below is the record exactly as published.
Eaton Banks Breakfast Cakes. — (Family Recipe.) — Take twelve tablespoonfuls of fine flour, two ounces of butter melted in milk, a spoonful of yeast (or a quarter of an ounce of German yeast), and an egg
Cook this with the app: pantry check, scaling, and the assistant.