Flannel Cakes

Ingredients

• One cup of sifted corn meal
• 1 cup of flour (before sifting)
• 1 large spoon of lard
• 1/2 teaspoon of salt
• 2 eggs
• 1/4 yeast cake dissolved in lukewarm water
• enough warm water to be added to make stiff batter

Method

1. 1

   Let rise overnight and next morning add teaspoonful of brown or white sugar.

2. 2

   Bake on either soapstone or a greased baker.

Nutrition per serving

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.

, 1 teaspoon of salt, 1 cup of sweet milk, 1 quart of BATTEK BREADS 87 flour. Mix and let stand a few hours to rise, then stir in 2-3 cup of butter and lard mixed, pour in a greased pan and let stand in a warm place to rise about 1 hour. Bake slowly. The sugar may be left out. — Mrs. 0. P. Shell. QUICK SALLY LUNN. One cup of sugar, y2 cup of butter, 2 eggs, 1 pint of sweet milk, flour to make batter as stiff as cake, with 3 teaspoons of baking powder; bake in cake mould or muffin tins. — Mrs. J. T. Alderman. SALLY LUNN. One-fourth cup of lard and butter mixed. Beat slightly; add 2 eggs; beat until thick and creamy; add 1 cupful of milk, 3 cupfuls of flour, 2 teaspoonfuls of baking powder. Put in a deep pan and grate nutmeg over. Bake 20 or 30 minutes. — Mrs. J. Pi. Singleton; Mebane, N. C. FLANNEL CAKES. One cup of sifted corn meal, 1 cup of flour (before sift- ing), 1 large spoon of lard, ^ teaspoon of salt, 2 eggs, 14 yeast cake dissolved in lukewarm water, enough warm water to be added to make stiff batter

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