Fried Cakes

Ingredients

• a pint of milk
• a heaping cupful of sugar
• ^ of a cupful of butter
• a cake of yeast
• ^ teaspoonful of soda
• enough flour to make a sponge
• the whites of 2 eggs
• i)4 cupful of sugar
• a teaspoonful of extract of lemon or vanilla

Method

1. 1

   Scald a pint of milk and when tepid, add a heaping cupful of sugar, 0.5 cupful of butter, and a cake of yeast.

2. 2

   Pour this into the cavity in the flour and stir in enough flour to make a sponge.

3. 3

   Cover and set away in a warm place to rise overnight.

4. 4

   In the morning, add 0.5 teaspoonful of soda dissolved in a little water and knead in the rest of the flour.

5. 5

   Let it rise again until light, knead again, roll out and cut into shape, and let them lie on the pastry board for 8-10 minutes before frying in hot lard.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 80. The excerpt below is the record exactly as published.

Fried Cakes 137 scald a pint of milk and when tepid add a heaping cupful of sugar, ^ of a cupful of butter and a cake of yeast; pour this in the cavity in the flour and stir in enough flour to make a sponge, cover and set away in a warm place to rise, letting it stand all night. In the morning put in a ^ teaspoonful of soda dissolved in a little water and knead in the rest of the flour. Let it rise again until light, knead again, roll out and cut into shape, and let them lie on the pastry board eight or ten minutes before frosting. Fry in hot lard. Frosting. Beat the whites of 2 eggs to a stiff froth, stir in i)4 cupful of sugar and a teaspoonful of extract of lemon or vanilla

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