Hot Cakes.—Breakfast Cakes

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

1oz. of German yeast ↝ Yeast [Not included in a food category]
half a pint of warm milk ↝ Milk, NFS [Milk, reduced fat]
enough sifted flour to make a nice batter ↝ Flour, 00 [Cereal Grains and Pasta]
4oz. warmed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a little milk ↝ Milk, NFS [Milk, reduced fat]
as much more sifted flour as will make up 2lb. altogether with that used in mixing the sponge ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (10)

Dissolve 1oz. of German yeast in a basin with half a pint of warm milk, and stir into this enough sifted flour to make a nice batter.
Set this aside in a warm place to rise.
When well risen mix into it 4oz. warmed butter, previously beaten up with the yolks of eight eggs, a teaspoonful of salt, and a little milk.
When it is well incorporated with the sponge (as the yeast batter, or mixture, is called by bakers), work into it as much more sifted flour as will make up 2lb. altogether with that used in mixing the sponge.
Knead this all lightly together.
Make it up into cakes 2in. thick.
Put each of these into a ring (such as are used for muffins).
Set these on buttered baking sheets.
When the dough has risen again nicely, put them in a warm oven and bake.
When done slice them pretty thickly, butter well, and serve hot.

Original Text · last edited 4 days ago

Hot Cakes.—Breakfast Cakes.—Dissolve 1oz. of German yeast in a basin with half a pint of warm milk, and stir into this enough sifted flour to make a nice batter. Set this aside in a warm place to rise; when well risen mix into it 4oz. warmed butter, previously beaten up with the yolks of eight eggs, a teaspoonful of salt, and a little milk, and, when it is well incorporated with the sponge (as the yeast batter, or mixture, is called by bakers), work into it as much more sifted flour as will make up 2lb. altogether with that used in mixing the sponge. Knead this all lightly together, make it up into cakes 2in. thick; put each of these into a ring (such as are used for muffins), set these on buttered baking sheets, and, when the dough has risen again nicely, put them in a warm oven and bake. When done slice them pretty thickly, butter well, and serve hot.

Notes

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