Velvet Cakes

Ingredients

• two teaspoons of cream of tartar
• one quart of flour
• one teaspoon of soda
• one pint of milk
• one cup of sugar
• one-third of a cup of butter

Method

1. 1

   Mix cream of tartar with flour and soda with milk.

2. 2

   Add sugar and butter, mix thoroughly, and bake in hot earthen cups for half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 199. The excerpt below is the record exactly as published.

one teaspoon of soda, and a pinch of salt. Mix the white, Graham flour, and Indian meal, and sift into a largo bowl. Then stir in the other ingredients, adding the soda last. Pour into a steamer and boQ for three hours. Be sure the lid of the steamer is tied tightly so no water can get to the bread. Raised Muffine Mix one-half pint of water with one-half pint of milk. Dis- solve one-half cake of compressed yeast, stir with the milk and water, and add a little salt, one teaspoon of granulated sugar, and flour enough to make a stiff batter. Mix at night. The next morning arrange muffin rings on a griddle which is par- tially warmed. Fili each ring half full with the batter and let it rise till even with the top of the ring. Now place the griddle over a good fire and bake the mufi&ns until they are a light brown. Tum with pancake tumer. Laplanders Beat three eggs, add three cups of flour, three cups of sweet milk, one tablespoon of melted butter, and a little salt. Beat 864 MRS. 8SSLY"a COOK BOOK well together and pour into buttered moolds. Bake in a hot oren. One pint of flour, half a teaspoon of sugar, half a teaspoon of Bali, one teaspoon of baking powder, half a pint of milk, and two eggs. Sift the flour, sugar, salt, and baking powder together. Mix the yolks of the eggs with the milk and grada- ally stir into the flour. Last of ali, add the whites beaten stiff. Bdce on a griddle in muffin rings. Frenoh Popovers Two cupe of milk, one cup of flour, four eggs, and a pinch of salt. Put the flour into a bowl, add one cup of milk, and then the eggs, one after the other. Do not beat the egg& When ali the eggs are worked in, add the other cup of milk. Stir with a wire whisk. Little mixing is required. Put pop- over pans on top of the rango, having rubbed a small piece of butter in each one. Fili the pans three-quarters full and bake in a moderate oven thirty minutes. Popovers Sift two cups of flour with half a teaspoon of salt. Add gradually two cups of milk and mix very smooth. Then add two eggs unbeaten and, after mixing thoroughly, a teaspoon of melted butter. Beat ali well together and with the batter fiU half full stoneware popover cups which bave been well but- tered with cold butter. Have a good hot oven and set the cups in it. There will come out a rich brown puff which may be eaten with cream and sugar, with a golden syrup, or with butter and berries. Maryland Biscuit Rub a teaspoon of salt and two tablespoons of lard into two quarts of flour and mix in a couple of cups of oold water till CBEAM BISCUIT9. PAPER CA8E9 FOK CKEAM BI8CUIT9. F,TC. J BnÈADa, PASTES, AND PtUS 865 you bave a stiff dough. Enead until thoroughly mixed and then beat witb your roUing pin. Turn tbe dougb over and over until it blisters and puffs out. It is now ready for form- ing into biscuits, wbich you do by pulling off a small piece, forming in any sbape you cboose, pricking with a fork, and baking in a quick oven fifteen or twenty minutes. Virginia Wafers One quart of flour, a piece of butter tbe size of an egg, the yolks of two eggs, and milk enough so that you can roU tbe dougb very tbin. Beat tbe dougb witb a roUing pin balf an bour or more, until it blisters, and tben roU it as tbin as paper. Cut out tbe biscuit, prick tbem witb a fork, and bake two or tbree minutes. Fhiladelphia Mofflns Boil and masb four potatoes, rub tbem into a quart of flour, add one tablespoon of butter, a little salt, balf a smaU teacup of yeast, four eggs, and balf a teaspoon of fine sugar. Mix at nigbt and drop tbe dougb from a spoon into muffin rings or pans and set to rise till moming. Bake balf an bour. Bgg Biscuit Take two pounds of flour, two eggs, two ounces of butter, one pint of milk, and a little salt. Raise over nigbt witb yeast, and mould in tbe moming for breakfast. Pompton Puflb Tbree cups of flour, one tablespoon of butter, balf a teaspoon of salt, two cups of milk, four eggs, — yolks and wbites beaten separately, — one teaspoon of baking powder. Sift tbe flour into a bowl and add tbe salt and baking powder. Stir tbe beaten yolks witb tbe milk tborougbly and tben add tbe flour. 866 MBS. SBKLT'a COOK BOOK Melt the butter and add to the misture and whip thorooghly Now stir in the well-beaten whites and whip together with a Dover egg-beater. Bake in gem pana f rom fifteen to twenty minutes. Dutch Poffet Mix one quart of milk, three eggs, one cnp of sugar, one cup of butter, half a cup of yeast, and flour enough to make a spoon stand in it. Let the mixture rise several hours. Bake in long tins three-quarters of an hour. Buflk Dissolve four ounces of butter in one pint of warm milk, add two pounds of flour, eight ounces of sugar mixed in the flour, a little salt, and a teacup of yeast. Set the sponge at night and knead it into a light dough in the moming. Let it rise well. Roll the dough half an inch thick, cut out the rusks, and let them rise again. Beat an egg and brush over the top with a feather and bake in a hot oven. Velvet OakeB Mix two teaspoons of cream of tartar in one quart of flour and one teaspoon of soda in one pint of milk. Add one cup of sugar and one-third of a cup of butter

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