Wheat Cakes

Ingredients

• four ounces of sifted wheat flour
• half an ounce of powdered sugar
• one drachm of compressed yeast
• four whole eggs
• half a pint of cold milk

Method

1. 1

   Mix flour, sugar, and yeast.

2. 2

   Add eggs and mix for three minutes.

3. 3

   Add cold milk and beat for four minutes.

4. 4

   Strain into another vessel.

5. 5

   Grease a griddle, drop batter, bake for ten seconds on each side.

6. 6

   Keep warm and serve with honey or maple sugar.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 282. The excerpt below is the record exactly as published.

wheat Cakes.— Dilute one drachm of compressed yeast with a gill of lukewarm water, and let it rest for ten minutes. Add it to a half pound of buckwheat flour in a basin, pouring in a pint of cold water, and season with a light pinch of salt. Mix thoroughly with the spatula, cover the basin with a cloth, and let rest for four hours. Have a griddle large enough to hold six cakes. Grease lightly with a piece of fat pork-rind, and place it on a hot stove. Pour half of the batter into the six sections of the griddle, distributing it evenly. Bake two and a half minutes, turn over and bake two and a half minutes longer. Heap them on a hot dessert-dish. Make the other six exactly the same way. Send to the table with honey or maple sugar separately. 11S4. Wheat Cakes. — Put into a vessel four ounces of sifted wheat flour, half an ounce of powdered sugar, one drachm of compressed yeast. Break in four whole eggs, and mix well with the spatula for three minutes. Add half a pint of cold milk

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