Fried Cakes

Ingredients

• Take four cupfuls of white sugar
• four of buttermilk
• one of butter
• two eggs
• two teaspoonfuls of soda
• Season with cinnamon.

Method

1. 1

   Mix quite hard, roll half an inch thick, cut in rings.

2. 2

   They will fry much nicer than when twisted.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 25. The excerpt below is the record exactly as published.

fried cakes. Virginia Apple Cake.— One cupful of bread- dough, one and a half cupfuls of sugar. When ready, roll an inch thick, put it in a long pan, then slice good baking apples thin, and put smoothly over the dough; sprinkle sugar, butter and cinnamon over, and bake. Pork Cake. — Chop one pound fat pork very fine. Stone and chop one pound raisins. Pour a pint of boiling water over the pork. Use one cupful of molasses, two of sugar, eight of flour, one tablespoonful ground cloves, one of cinnamon, one of saleratus, one egg — the white to be added last. Yankee Doughnuts, Raised. — Heat a pint of milk just lukewarm, and stir into it a small cu2:)ful of melted lard, and sifted flour until it is a thick batter; add a small cupful of domestic yeast, and keep it warm until the batter is light; then work into it four beaten eggs, two cupfuls of sugar, rolled free from lumps, a teaspoonful of salt and two of cinnamon. When the whole is well mixed, knead in wheat flour until about as stiff as biscuit dough. Set it where it will keep warm until of a spongy lio-htness; then roll the dough out half an inch thick and cut it into cakes. Let them remain until light, then fry them in hot lard. Pried Cakes. — Take four cupfuls of white sugar, four of buttermilk, one of butter, two eggs, two teaspoonfuls of soda. Season with cinnamon

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