Flannel Cakes

Ingredients

• One pint of flour
• one heaping teaspoonful of baking powder
• one-half teaspoonful of sugar
• one-half tablespoonful of melted butter
• one egg beaten separately
• three-quarter pint of sweet milk
• one-half teaspoonful of salt

Method

1. 1

   Mix flour, baking powder, sugar, and salt.

2. 2

   Stir in butter, eggs, and milk, adding egg whites last.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.

one-half teaspoonful of salt, two heaping tablespoonfuls of melted lard, and two teaspoonfuls of baking powder and one scant pint of sweet milk. Sift the flour twice, pour in the milk gradually and then the hot lard, add the yolks and salt. Last of all stir or fold in the well- beaten whites and just before pouring in the irons add the baking powder. These are deli- cious. Use a pitcher to pour the batter. POPOVERS. Two eggs beaten separately until very light. Add the yolks to two cups of sweet milk, stirring while add- ing. Pour this mixture upon two cups of flour, to which has been added one teaspoonful of baking pow- der. Sbir constantly to keep from lumping, and beat until very light and smooth and strain through a sieve. Beat the whites with one-half teaspoonful of salt and add to the other ingredients. Heat the greased pop- over pans. All them half full of the batter and bake in a quick oven. SOUTHERN HOE CAKE. One cup of corn meal, sifted; one-half teaspoonful of salt, and scald it with boiling water, stirring all the time. It should be just thick enough not to run when you put it on the griddle. Hoe cake cannot be cooked too long, but it must not burn, and the griddle must be greased with salt pork. Put it on in a large round cake one inch thick, pat it smooth and cook slowly. As soon as one side browns turn it over and brown the other side, hav- ing first put a small lump of butter on top. MY MOTHER'S CORN MEAL MUFFINS. One-half pint of sweet milk, one-half pint of flour, one-half pint of corn meal, one-quarter cup of butter, one egg, one-half teaspoonful of salt, and one and one- half teaspoonfuls of baking powder. Sift baking pow- 2o6 The Complete Cook Book. der in flour, add to it meal and butter, yolk of egg, salt and milk ; mix well together and last of all add the stiff-beaten white of egg; pour this mixture into a dozen well greased muffin gems, and bake in a quick oven. SALLY LUNN. Take one quart of flour and sift it. To one cup of milk add one-half cup of warm water, and stir into the sifted flour; take two eggs and beat separately; add sugar to the desired taste to the yolks of the eggs. After eggs are well beaten, add them to the batter; dis- solve a small yeast cake in batter and beat well; then put it to rise, and after it has risen, beat hard ; then put it into bread mould. Let rise again until it is risen enough to bake; make up five hours before wanted. If the cup of milk is not sufficient, add more to thin the batter. REMARKS ON GRIDDLE CAKES. First, and most important of all, is a soapstone grid- dle. It should never be greased. It should be hot enough to hiss when the batter touches it. Pour the batter from a pitcher to prevent ragged edges. MOTHER R.'S BUCKWHEAT CAKES. Take one quart of "lukewarm" water, or a little hot- ter (but not too hot), put a pinch of salt, and two table- spoonfuls of common molasses in this, then stir in the buckwheat flour until it is just thick enough to run off the spoon. Have ready dissolved, one-quarter cake of compressed yeast in a little warm water. Add this to the mixture, then set to rise in the kitchen near the fire, if it is freezing cold ; unless very cold let it stand on the table. In the morning add a little bit of soda, about what can be held on the point of a penknife; stir and let stand until ready to fry. MOTHER R.'S DRY BREAD GRIDDLE CAKES; Enough pieces of stale bread to make two cups of pulp. Let it soak over night in enough milk or water to cover it; in the morning drain the water off in a The Complete Cook Book. 207 colander or squash strainer, then add one tabl^spoonful of melted butler, yolks of three eggs, a pinch of salt, a very full cup of flour, and then add enough sweet milk to thin them ; next add the beaten whites of three eggs and a pinch of soda dissolved in milk. FLANNEL CAKES. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half table- spoonful of melted butter, one egg beaten separately, three-quarter pint of sweet milk

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