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Velvet Breakfast Cakes

Name: Velvet Breakfast Cakes
Yield: 1 servings
Ingredients: Put a pint of new milk; a piece of butter the size of a walnut; three spoonfuls of good yeast; three well-beaten eggs; sufficient flour to make a soft dough

From The national course in home economics, 1917

Serves 1

Let dough rise properly.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.

VELVET BREAKFAST CAKES. Put a pint of new milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoon- fuls of good yeast, with three well-beaten eggs. Mix with these sufficient flour to make a soft dough

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