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Flannel Cakes, No. 2
From Virginia Cookery-book, 1884
Serves 3
An even teaspoonful is the largest measure allowable to one quart of flour in these cakes.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Flannbl Cakbs, No. 1. One quart of flour at night, two eggs, one large kitchen spoonful of yeast, sweet milk enough to make a thin bat- ter (provide one quart) ; beat all well together and set to rise. If the batter should become too thick, add a little more milk or water. Flaxnbl Cakbs, No. 2. When one has sour milk or buttermilk only to spare for cakes they may be made satisfactorily thus : one quart of sifted flour made into a batter with two eggs beaten light, a pint and a half of buttermilk, one teaspoonful of salt, and a piece of butter the size of a walnut
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