vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Supper Cakes
From Soyer's standard cookery, 1912
Serves 2
Always cut into slices and eaten warm.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 243. The excerpt below is the record exactly as published.
Supper Cakes. Mix sufficient flour with a pint of hot milk and a little yeast STANDARD COOKERY. 357 to make a dough, and let it remain over night to rise. In the morning cream two eggs and a quarter of a pound of butter with a cupful of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.