Prussian Breakfast Cakes

Ingredients

• 71b. of white flour
• Jib. of butter
• 1 pint of warm water
• lqt. of warm milk
• the yolks of four eggs
• £ pint of thick yeast

Method

1. 1

   Rub butter into flour, stir in warm water, milk, egg yolks, and yeast to make a dough.

2. 2

   Let it prove, roll out thickly, and mold into rounds.

3. 3

   Bake in a moderate oven and brush with warm butter.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 21. The excerpt below is the record exactly as published.

Prussian Breakfast Cakes. — Sift 71b. of white flour into a bowl and rub in Jib. of butter. When all the butter is absorbed, stir in 1 pint of warm water and lqt. of warm milk, the yolks of four eggs, and £ pint of thick yeast

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