Flannel Cakes

Ingredients

• one cupful of Indian meal
• two cupfuls of flour
• three of boiling milk
• one-fourth of a yeast cake
• one teaspoonful of salt
• two tablespoonfuls of butter
• one of sugar

Method

1. 1

   Pour boiling milk over meal and butter; let cool.

2. 2

   Add flour, salt, sugar, and dissolved yeast in cold water.

3. 3

   Let rise overnight, then fry as you would griddle cakes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 144. The excerpt below is the record exactly as published.

o tablespoon fuls of but- ter in a large frying pan ; put the slices with the berries on them carefully into the hot butter and fry slowly until the bread is browned on the un- derside, basting the berries with the butter while in the pan. Transfer the bread and berries to a hot platter; pour the rest ff the juice over them and serve immediately. Tomato Toast. — This can often be made from stewed or scalloped to- matoes left over from dinner; the extra juice from canned tomatoes which often makes them seem too watery, is useful for the toast. The tomato is simmered with the proper flavoring, strained through a sieve, and then thickened with flour and butter before being poured over the toast. If one wishes to makejnore of a dish, crisp fried bacon may be served with it, or a spoonful of minced ham or other cooked meat may be put on the top of each piece of toast before the tomato is poured over it Creamed Tomatoes. — Peel several tomatoes and cut them in moderately thick slices. Fry them in butter, seasoning them as they are frying with pepper and salt Remove them carefully to a platter, leaving the shreds of the tomatoes that have fallen off. Pour into the pan about three- quarters of a cup of rich milk and thicken with flour. Pour this sauce over the tomatoes. Blueberry Pancakes.— Sift one scant pint of flour with one teaspoonful of baking powder and a half-teaspoonful of salt. Mix two well-beaten eggs with 254 cuptuls of sweet milk and thoroughly blend all together. Grease the griddle, drop the batter on in large spoonfuls and spread a teaspoonful of blueberries on each, pressing into the 'cake. Turn, and when brown serve with butter and powdered sugar. Buckwheat Cakes. — One pint milk scalded and cooled, one-half tea- spoonful salt. When lukewarm add one-fourth of a yeast cake which has been dissolved in a little warm water; one cup buckwheat flour and one cup white flour. Let rise over night. In the morning stir in one-fourth teaspoonful of soda and one tablespoonful molasses. Beat vigorously before cooking. Mixed Buckwheat Cakes.— Sift together two cupful* of buckwheat. ^■v lea THE RURAL COOK BOOK. one cupful of rolled oats, one cupful of cornmeal, one scant teaspoonfnl of salt. Mix to a pour batter, with equal parts of milk and water, add one-third of a cake of compressed yeast, cover and stand in a warm place over night; before baking add one-third of a teaspoonful of soda dissolved in hot water. These are good and easy of digestion. Ctumb Croquettes. — Melt a tablespoonful of butter in a frying paa and add a tablespoonful of Hour ; a cupful of sweet milk, and salt aod pepper to season. Cook until it thickens, then add one beaten egg. Re- move from the lire and mix in bread crumbs until the mixture is thidc Make into balls and let get cold Roll in egg and crumbs; fry in deep fat like other croquettes. a Crumb Pancakes.— Two cupfuls sour miik, one-half teaspoonful soda, two cupfuls stale bread crumbs, two eggs, two cupfuls flour, two levd teaspoonfuls baking powder, pinch of salt. Soak bread crumbs in the milk over night, add jl is solved soda; if one has stale Johnny cake a change may be made by using one cupful bread crumbs and one cupful Johnny cake crumbs. In the morning add the eggs, well beaten, then sift in the flour and baking powder. It may be that two cupfuls of floor will not be needed to make a suitable batter; use just enough. French Pancakes. — Beat five eggs very light, add two tablespoonfuls of melted butter, one and one-half pints of milk, and enough wheat flour, sifted with two teaspoonfuls of l^ing powder, to make a good batter. About a quart of flour will be needed. Melt a little butter in a large frying pan, and pour the batter into this. When brown on tntc side, turn carefully and brown on the other. When done, spread quicHy .-'^ with fruit jelly, and roU up as you would a sheet of music. Transfer carefully tb a very hot dish, sprinkle with powdered sugar, or with pow- , , dcred sugar and ground cinnamon, and serve immediately. ^ . Flannel Cakes. — One cupful of Indian meal, two cupfuls of flour, three ■. of boiling milk, one-fourth of a yeast cake, one teaspoonful of salt, two ■*" tablespoonfuls of butter and one of sugar

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