German Supper Cakes

Ingredients

• 1 pint hot milk
• 1 small cup of yeast
• enough flour to make a dough
• 1 cup of sugar
• 1 cup of butter
• 2 eggs
• 3 tablespoonfuls of cinnamon and sugar mixed
• 1 ounce butter

Method

1. 1

   Make a batter with 1 pint hot milk, 1 small cup of yeast, and enough flour to make a dough.

2. 2

   Set it to rise overnight, add the next morning 1 cup of sugar, mixed with 1 cup of butter and 2 eggs.

3. 3

   Beat all well, and set to rise.

4. 4

   Pour into pie plates, adding more flour if needful, and set to rise till light; rub over with 3 tablespoonfuls of cinnamon and sugar mixed, and 1 ounce butter.

5. 5

   Bake in hot oven, and eat warm, sliced.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.

GERMAN SUPPER CAKES. Make a batter with i pint hot milk, i small cup of yeast, and enough flour to make a dough. Set it to rise overnight, add the next morning i cup of sugar, mixed with i cup of butter and 2 eggs. Beat all well, and set to rise. Pour into pie plates, adding more flour if needful, and set to rise till 163 With a Saucepan over the Sea light ; rab over with 3 tablespoonfuls of cinnamon and sugar mixed, and i ounce butter.

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