Pikelets

Ingredients

• I pint of cold Water
• § pint of boiling Water
• oz. of Salt
• if lb. of finest Flour
• if lb. finest Flour

Method

1. 1

   Dissolve salt in cold water, add yeast, then hot water.

2. 2

   Gradually stir in flour until well mixed.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 78. The excerpt below is the record exactly as published.

Pikelets. 175 three ounces of butter in parts of one ounce each. 5. Stir with a wooden spoon so as to thoroughly mix the ingredients, and continue stirring till the rice is tender and sufficiently thickened. 6. Well whisk the whites of the eggs till they are very stiff ; if these are insuffi- ciently beaten the souffle will never rise. 7. Take the stewpan aside, and let the contents cool a little. 8. Add the whites and mix them quickly with the rice. 9. Have ready a warm tin or souffle-dish slightly buttered. 10. Pour in the souffle mixture. 11. Sprinkle with pounded loaf-sugar, and put it into a rather brisk oven for seven or ten minutes ; a straw run through will indicate when it is sufficiently baked. Serve very hot with a napkin round the tin. SCOTCH SCONES. Ingredients. 4 small teaspoonfuls of Baking Powder. Butter Milk. 1 lb. of the finest Flour. 1. Rub well together, mix with the milk like dough, but not too stiff. 2. Roll out and cut into shapes, round or three-cornered. 3. Bake on a girdle. May be used cold, the shapes cut open and buttered and laid together again. When hot they are laid open. PIKELETS. Ingt edients. I pint of cold Water. § pint of boiling Water. oz. of Salt. \ oz. of fresh Brewer’s Yeast. if lb. finest Flour.

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