Hot Breakfast Cakes

Ingredients

• 1/2 lb. flour
• 1 tea-sp. salt
• 1 tea-sp. carbonate of soda
• 1/2 tea-sp. cream of tartar
• 1 egg
• 1 pt. milk

Method

1. 1

   Sieve all the dry ingredients into a basin, make a well in the centre, break in the egg without beating it, and mix into it a little of the flour.

2. 2

   Add the milk gradually, mixing in the dry ingredients by degrees.

3. 3

   Beat until air bubbles begin to rise.

4. 4

   Pour the batter into well-greased patty tins, not more than half filling them, and bake until well risen and nicely browned.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 896. The excerpt below is the record exactly as published.

Hot Breakfast Cakes \ lb. flour. | tea-sp. salt. | tea-sp. carbonate of soda. £ tea-sp. cream of tartar. 1 egg. | pt. milk. Sieve all the dry ingredients into a basin, and make a well in the centre. Break in the egg with- out beating it, and mix into it a little of the flour, &c. Then add the milk gradually, mixing in the dry ingredients by degrees, in the same way that a batter is made. Beat until air bubbles begin to rise, and the mixture looks light. Pour the batter into well-greased patty tins, not more than half filling them, and bake in a quick oven until well risen and nicely browned. When ready, turn the cakes out of the tins, split them open, butter them, and serve hot. Time to bake, 10 to 12 minutes. Probable cost. 4d. 2676; Tea Cakes or Sally Lunns | lb. flour. | oz. German yeast. 2 oz. butter. 1 tea-sp. sugar. 1 egg. \ pt. milk.

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