Lapland Cakes, No. 2
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 17. The excerpt below is the record exactly as published.
Lapland Cakes, No. 2. One quart of milk, four eggs, to be beaten separately and made into a batter with a light quart of sifted family flour
Cook this with the app: pantry check, scaling, and the assistant.