Velvet 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 (6)

4oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1oz. of yeast ↝ Yeast [Not included in a food category]
a quart of warm milk ↝ Milk, NFS [Milk, reduced fat]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
well-buttered tin ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Dissolve 4oz. of butter and 1oz. of yeast in a quart of warm milk.
Stir into this six eggs.
Work in enough fine flour to make a soft dough.
Let it rise in a warm place for two hours.
Shape the dough into round buns or cakes.
Flatten lightly on top with the palm of your hand.
Set them on a well-buttered tin to rise again for a little.
Bake in a quick oven.

Original Text · last edited 4 days ago

Velvet Cakes.—Dissolve 4oz. of butter and 1oz. of yeast in a quart of warm milk, stir into this six eggs, and work in enough fine flour to make a soft dough; let it rise in a warm place for two hours, shape the dough into round buns or cakes, flatten lightly on top with the palm of your hand, and set them on a well-buttered tin to rise again for a little, then bake in a quick oven.

Notes

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