Velvet Breakfast Cakes

Ingredients

• 1 pint of new milk
• a piece of butter the size of a walnut
• three eggs
• a little salt
• 3 table-spoonfuls of fresh yeast
• enough flour to make a dough

Method

1. 1

   Simmer milk without boiling, add butter, then mix in beaten eggs, salt, and yeast.

2. 2

   Add enough flour to form a dough, knead, and let rise for two hours.

3. 3

   Shape into small cakes, place on buttered sheets, and bake for a quarter of an hour in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 56. The excerpt below is the record exactly as published.

Velvet Breakfast Cakes. — Simmer 1 pint of new milk, but do not let it boil; add a piece of butter the size of a walnut, beat three eggs and add with a little salt and 3 table-spoonfuls of fresh yeast. Mix in enough flour to make a dough

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