Kaised Flannel Cakes

Ingredients

• Warm a quart of milk
• put in it a tablespoonfui of butter
• a little salt
• two beaten eggs
• stir in flour until it is a thin batter
• half a teacup of yeast

Method

1. 1

   Beat all well together and set them overnight if for breakfast, or at noon for tea.

2. 2

   Bake on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 74. The excerpt below is the record exactly as published.

Kaised Flannel Cakes. Warm a quart of milk, put in it a tablespoonfui of butter, a liUle salt and two beaten eggs; stir in flour until it is a thin batter ; add half a teacup of yeast ; beat all well together ; set them over night, if for breakfast ; at noon, for tea. Bake on a hot griddle. * Kush Cakes. Mould cold boiled mush into balls, with a little flour, to pre- vent its sticking to your hands, flatten them half an inch thick, and bake a nice brown on a hot griddle ; turn them over when one side is brown. Split and butter them, and send to table hot. * Buttered Toast. Out even slices round the loaf half an inch thick, toast them evcttly brown on both sides, dip each slice quickly in boiling water and cover with melted butter, which must be prepared before you commence to toast the bread; sprinkle each sliee with a very little salt, lay them on each other as you butter them. Set them in a hot oven for a few minutes, and serve. BREAD, CAKES, Sc IM Dried Toast Out and toast as above, and serve quioklj without batter, in a toast-raok * Cream Toast Out and toast as foi battered toast foor or five slioes of bread, boil a pint of cream, dip eaob slice in the boiling oream, laj hem in a oovered dish ; add a little salt

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