Plain French Cakes

Ingredients

• one egg
• a quarter saltspoon salt
• four heaping tablespoons flour
• a half pint milk

Method

1. 1

   Beat yolks of eggs, add other ingredients, beating thoroughly, and stir in well-whipped whites.

2. 2

   Bake and roll as above.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.

Plain French Cakes. — Make as much batter as will be required, allowing one'egg and a Quarter saltspoon salt to four heaping table- spoons flour and a half pint milk. Beat yolks of eggs, add other ingredients, beating thoroughly, and stir m well-whipped whiteSi bake and roll as above. duten Cakes. — One pint sour milk, level teaspoon soda ; thick- en with gluten or entire wheat flour as for batter cakes ; one or two eggs may be added, and sweet milk and baking powder may be ucnmI in place of sour milk and soda. These are as nice as buck- wheat cakes and more wholesome, Graham Cakes. — 0 ne cup each sour cream and tepid water, two eggs, the beat Graham fl.our (unsifted) to make a thin batter, and scant level teaspoon soda dissolved in the tepid water. The water must not be too hot, or the cakes will be greasy and soggy. Bake slowly on not too hot a griddle. Or take one quart sifted Graham flour, teaspoon baking powder, three eggs, and milk or water enough to make thin batter. Or eggs may be omitted to make a less expensive breakfast dish. Or, if a mixture is preferred, take one pint sifted Graham flour, half pint each com meal and flour, or half Graham and half com meal, heaping teaspoon sugar, half teaspoon 342 GRIDDLE CAKES. Bait, one egg

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