Flannel Cakes (With Yeast)

Name: Flannel Cakes (With Yeast)
Yield: 3 servings
Ingredients: Heat a pint of sweet milk; two heaping tablespoonfuls of butter; a pint of cold milk; the well-beaten yolks of four eggs; a teaspoonful of salt; four tablespoonfuls of home-made yeast; sufficient flour to make a stiff batter

From Original White House Cookbook, 1887

Serves 3

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 166. The excerpt below is the record exactly as published.

FLANNEL CAKES. (With Yeast.) Heat a pint of sweet milk and into it put two heaping tablespoon- fuls of butter, let it melt, then add a pint of cold milk and the well- beaten yolks of four eggs — placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and suffi- cient flour to make a stiff batter

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