Flannel Cakes, No. 2

Ingredients

• 1 quart sweet milk
• 1 teaspoonf ul salt
• 3 tablespoonfuls yeast
• 2 eggs, well beaten
• 1 tablespoonful butter, melted

Method

1. 1

   Put the milk (slightly warmed), yeast, and salt into a deep earthenware dish; into this then stir sufficient flour to make a tolerably thick batter, and set the dish in a warm place over night.

2. 2

   In the morning add the melted butter and eggs, and then cook.

3. 3

   Should the batter be too thick, add warm milk to thin it.

4. 4

   If too thin, add sifted flour.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 74. The excerpt below is the record exactly as published.

FLANNEL CAKES, No. 2. 1 quart sweet milk. 1 teaspoonf ul salt. 3 tablespoonfuls yeast. 2 eggs, well beaten. 1 tablespoonful butter, melted

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