Fried Cakes

Ingredients

• one pint of hot milk
• two ounces of butter
• one pint of cold milk
• one teaspoon of salt
• two tablespoons of yeast
• flour enough to make a stiff batter

Method

1. 1

   Pour hot milk over butter, add cold milk, flour, salt, and yeast.

2. 2

   Let rise for three hours.

3. 3

   Drop small cakes onto a greased griddle.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 203. The excerpt below is the record exactly as published.

one pint of hot milk over two oimoes of bntter, add fi^e ^gtflì OTie pint of oold milk, flour enough to make a stiff batter, one teaspoon of salt, and two tablespoons of yeast. Set the batter in a warm place and let it riae for three hours. Batter a grìddle and drop on in email cakes. Paff Paste One pound of batter, one cap of ice water, one ponnd of flour, haÙ a teaspoon of salt. Wash the batter in ice water antil it Ì8 of a creamy sabstance. Pat it ont in a long narrow strip with the hand, pat it in cheeee cloth, and lay flat on the ice. Weigh the floar and sift it into a bowl and add salt. Mix well and then add water gradaaUy. Mix well, asing ap ali yoar flour. Put your pastry on a board and work well for ten minutes, or until it is tough and will not break when pulled. The best way to work it is to slap it well on the board and to pound it with the rolling pin. By the time your paste is well pounded little puffs will appear — this is a very good way to test it. Put your paste in the ice-box.for twenty min- utes, then put it on a board, and with your hands draw it cut a little longer and wider than your butter. Lay the batter in the centre of the paste and fold up, first from the right, then from the left, then from you, then next to you. Dost yoar board lightly with flour and tum the folded side of the paste on the board. RoU it out, taking care that the batter does not come out. Fold it up, giving it three folds, and put it on the ice for twenty minutes. Roll out twice more and fold up as directed, put it on the ice again for twenty minutes, roll out twice more, folding as before. This makes the fourth rolling. Put it away in the ice-box until it is well chilled. Cut the patties the same size. Take one piece of paste and brush it with ice water, then take the second piece and with a amali TIN HOULD POR HAKINQ PASTE, RICE, OR UOMINT. PATK ftHELLS. BSEAD8, PA8TEB, AND PIES 878 cutter cut a hole in the centro; place it on top of the first piece, and brush the top and side with the yolk of a well- beaten egg. After your patties are in the baking pan, give them one hour in the ice-box before you place them in a hot oven. Bake about twenty-five or thirty minutes. Care and judgment must be used while they are baking. Oheese Straws Use two ounces of butter

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