Fried Drop Cakes

Ingredients

• 1 egg
• 1 sahspoonful salt
• % cup sugar
• ^ cup milk
• 1 teaspoonf ul baking-powder
• Flour enough to make a stiff batter

Method

1. 1

   Mix salt and baking powder with two cups of flour.

2. 2

   Beat the egg very light; add the sugar, and beat again.

3. 3

   Add the milk, then the flour, with enough more, if needed, to make a stiff batter.

4. 4

   Drop from a spoon into hot fat.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.

Flour enough to make a thin batter. Bake either as griddle-cakes or waffles. Bread Griddle-Cakes. 1 pint stale (not dried) bread- 1 1 pint milk, scalded, crumbs. | 1 tablespoonful butter. Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened. Then rub through a squash strainer ; add 2 eggs, yolks and whites beaten separately. 1 cup flour. }4. teaspoonful salt. 2 teaspoonfuls baking-powder. Cold milk to thin it if needed. Bake slowly : spread with butter and sugar, and serve hot The Boston Cook Book. lOI Raised Graham Griddle-Cakes. Mix one pint of milk^ scalded and cooled, one cup of whole-wheat Jlour ^ one cup of white flour, one fourth of a cup of liquid yeast. Let it rise over night. In the morning add half a teaspoonful of salt, one tablespoonful of mo- lasses, one saltspoonful of soda. If too thick, add a little warm water. These are more wholesome than buckwheat cakes. Buckwheat Cakes. Pour one pint of boiling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one fourth of a cup of yeast. Beat vigorously. Let it rise over night. In the morning stir down, and beat again. When risen and ready to bake, add one saltspoonful of soda, sifted through a fine strainer. Beat again, and fry in large cakes. Buckwheat cakes, even if not sour, usually require the addition of soda just before baking, to make them light and "tender. But when in their best estate, they are far from perfect food. They should be eaten only in very cold weather, and but seldom even then. They are better and brown better when made with boiling milk instead of water. Com Meal Slappers, or Griddle-Cakes (no Soda). 1 pint corn-meal. I 1 saltspoonful salt. 1 teaspoonful butter. | 1 teaspoonful sugar. Pour into this mixture boiling milk or water enough to wet the meal. When cool, add two eggs, well beaten, and cold milk enough to make a very thin batter. Pease Griddle-Cakes. Take green pease which have been boiled, but are too hard to eat as a vegetable. Drain very dry, then mash, 102 The Boston Cook Booh, and rub the pulp through the squash strainer. Or boil one cup of split pease till very tender, letting the water boil away. Drain, mash, and rub through a squash strainer, and use the same as the squash in squash griddle- cakes. Pour the boiling milk into the squash ; add the butter, sugar, and salt. When cool, add the egg, well beaten, then the baking-powder, mixed and sifted with the flour. If too thin, use more flour ; and if too thick, add a little milk. The dry mealy squash is the best. French Pancakes (no Soda). {Miss Parloa.) 3 eggs. 1 teaspoonful sugar. 1 cup milk. % cup flour. % teaspoonful salt. ^ tablespoonful salad oil. Beat the yolks and whites separately. Add the milk, salt, and sugar to the j^olks. Pour one third of this mix- ture on the flour, and stir to a smooth paste. Add the remainder of the milk, and beat well ; then add the oil. Heat and butter a small frjdng-pan, and pour into it enough of the mixture to cover the pan ; when brown, turn and brown the other side. Spread with butter and sugar or jelly ; roll up, and sprinkle with powdered sugar. The fat for fried cakes should be clean, new fat, half lard and half clarified beef drippings. By new fat is meant fat that has not been used for meat or 'fish, or be- come browned by previous fiying. The same fat may be used several times by clarifying with several thin slices of raw potato, and straining through a fine strainer after each frying. When it becomes too brown for any Squash Griddle- Cakes. 1 cup boiling milk. 1 cup sifted squash. 1 tablespoonful butter. 1 tablespoonful sugar. % teaspoonful salt. 1 egg. 2 teaspoonfuls baking-powder. 1 cup flour. Fried Drop Cakes. The Boston Cook Book, 103 flour mixtures, it will answer for croquettes or fish balls. It should be very hot, and still, not bubbhng ; but not as hot as for mixtures which have been previously cooked. The surest way is to fry a bit of the mixture. It should rise at once to the surface, with much spluttering of the fat, swell, and begin to brown on the under side. Drop cakes will usually turn over themselves, but doughnuts and fritters should be turned. They should be cooked an even golden brown, and the fat be kept at the right tem- perature by moving the kettle farther from or nearer to the fire. Try them with a fork, and if it come out clean, they are done. Drain each cake over the hot fat, and when they cease to drip, put them in a squash strainer placed in a pan on the back of the stove, or drain on soft brown paper. Change the first cooked to another pan when the next are ready to be taken out. If the fat be not hot enough, or if there be too much soda, doughnuts will absorb the fat. The alkali in them unites with the grease, as it does in making soap. The eggs will prevent the cakes from soaking in the fat, and it is healthful and more economical to use them. Fried Flour Mu£ans. {Miss I. A, Maynard.) 1 egg. 1 sahspoonful salt. % cup sugar. Flour enough to make a stiff ^ cup milk. batter. 1 teaspoonf ul baking-powder

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