Pof-ovBiw (Fine for Tea)

Ingredients

• four cups of flour
• a pint of milk
• four eggs
• a small tablespoonful of white butter
• a teaspoonful of salt

Method

1. 1

   Beat egg whites and yolks separately, add butter and salt, then pour into cups or small pans and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 21. The excerpt below is the record exactly as published.

a teaspoonful of salt. Thin it with three well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul of butter and a teaspoonful of saleratus, or half a tea- spoonful of soda. Indian Meal Batteb Cakes. Scald one pint of sifted meal; mix with half a pint of wheat flour and a dessert-spoonful of salt; thin the mixture with three well-beaten eggs and some sour milk. Beat the whole well together till very light, and add a dessert-spoonful of saleratus dissolved in warm water. Excellent Muffins. One quart of flour, two eggs, one gill of yeast, and wa- ter enough to make a thin dough, with a little salt. Bake them in drops, in an oven, for they cannot rise sufficiently on a griddle. Breakfast Cakes. A pint and a quarter of flour, half a pint of Indian meal, one pint of milk, one gill of yeast. Make up at night for breakfast next morning. In the morning add one egg; bake on a griddle. They much resemble flan- nel cakes. 3* 84 VJM&INIA CQOKEBT-BOOM. 4^ Fatpbitii MuFFnr. 0^e quart of flour, the whites of two f ggs beaten very light, Of^e pipt of ipill^, a talfl^-spoonf ql of lard or bat- ter, an4 a teaspoqpf t|{ of salt. Pat the milk on the fire wHl) th9 l^r^} ^nd let it get warm, not hot. Stir in the white of egg and floor into the milk, and, after all is mixed, pu( in the yeaat*. Pof-ovBiw. (Fine for Tea.) Fp|ir cups of flour, f pur pf mil]^, four eggs

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