Newport Breakfast-Cakes

Ingredients

• one quart of dough
• three eggs
• two tablespoonfuls of melted butter
• one of sugar
• one teaspoonful of soda
• enough warm milk

Method

1. 1

   Break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add melted butter, sugar, soda, and enough warm milk until it is a batter the consistency of buckwheat cakes.

2. 2

   Beat well and let rise until breakfast time.

3. 3

   Have the griddle hot and greased, pour on the batter in small round cakes and bake until light brown.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 173. The excerpt below is the record exactly as published.

NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth ; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk

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