Yeast Flannel Cakes

Name: Yeast Flannel Cakes
Yield: 2 servings
Ingredients: a half-pint of sweet milk; one heaping tablespoonful butter; a half pint cold milk; the well beaten yolks of two eggs; a half teaspoonful of salt; two tablespoonfuls homemade yeast; flour to make a stiff batter

From The Rural cook book, 1907

Serves 2

Cakes can be half cornmeal and half wheat.

Presented as published in 1907. 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 Rural cook book (1907), page 146. The excerpt below is the record exactly as published.

Yeast Flannel Cakes, — Heat a half-pint of sweet milk and into it pat one heaping tablespoonful butter, let it melt, add a half pint cold i and the well beaten yolks of two eggs, a half teaspoonful of salt, two tablespoonfuls homemade yeast, and flour lo make a stiff batter

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