Stale Bread Griddle 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 (7)

a pint of stale bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
the well whisked yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
enough flour to make a thin batter ↝ Flour, 00 [Cereal Grains and Pasta]
the stiffly whisked egg whites ↝ Egg, white only, raw [Eggs and omelets]
two teaspoonfuls of baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (6)

Soak a pint of stale bread-crumbs in a quart of milk for an hour.
Beat the soaked bread and milk mixture till smooth.
Beat in the well whisked yolks of two eggs, one by one.
Work in a teaspoonful of salt and enough flour to make a thin batter.
Lastly, add the stiffly whisked egg whites and two teaspoonfuls of baking powder.
Bake quickly on a hot girdle.

Original Text · last edited 4 days ago

Stale Bread Griddle Cakes.—Soak a pint of stale bread-crumbs in a quart of milk for an hour, then beat it till smooth; now beat into it, one by one, the well whisked yolks of two eggs, then work in a teaspoonful of salt and enough flour to make a thin batter, lastly add the stiffly whisked egg whites and two teaspoonfuls of baking powder, and bake quickly on a hot girdle.

Notes

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