Hot Cakes
From Bread, cakes, and biscuits, 1902
These are also called slim cakes.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.
two and a half to three teaspoonfuls of baking powder into 2lb. of flour, and make this quickly into a p iste with Jib. of butter, 2oz. or 3oz. of lard, and four eggs beaten up with a little milk
Cook this with the app: pantry check, scaling, and the assistant.