Fried Drop Cakes

Ingredients

• One and one-third cups of flour
• two and one-half teaspoonfuls of baking powder
• one-quarter of a teaspoonful of salt
• one-third of a cup of sugar
• one-half cup of milk
• one egg
• one teaspoonful of melted butter

Method

1. 1

   Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter.

2. 2

   Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through.

3. 3

   Remove with a skimmer, and drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 245. The excerpt below is the record exactly as published.

Fried Drop Cakes. One and one-third cups of flour, two and one-half teaspoon- fuls of baking powder, one-quarter of a teaspoonful of salt, STANDARD COOKERY. 359 one-third of a cup of sugar, one-half cup of milk, one egg, one teaspoonful of melted butter. Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper. Rye Drop Cakes. Two-thirds of a cup of rye meal, two-thirds of a cup of flour, two and one-half teaspoonfuls of baking powder

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