Indian Meal Breakfast Cakes

Ingredients

• 1 qt. of Indian meal
• 2 eggs
• 1 teaspoonful of dissolved saleratus
• 1/2 oz. of butter
• salt to taste
• milk sufficient to make a thick batter

Method

1. 1

   Beat the eggs very thick and light.

2. 2

   Cut up the butter into the meal; then pour over enough boiling water to wet it.

3. 3

   When it is cool add the eggs and salt; pour the dissolved saleratus into the milk, and add as much milk as will make it into a thick batter.

4. 4

   Butter square tin pans, fill them about two-thirds full, and bake in a quick oven.

5. 5

   When done, cut into squares and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 86. The excerpt below is the record exactly as published.

teaspoonful of dissolved saleratus. Mix the butter and sugar with the meal; boil half the milk. Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boil- ing milk over the meal and let it cool. Then add the cold milk and saleratus. Bake in a shallow pan. 509. Indian Meal Breakfast Cakes—Ingredients—1 qt. of Indian meal, 2 eggs, 1 teaspoonful of dssolved saleratus, % oz, of butter, salt to taste, milk sufficient to make a thick batter

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