Breakfast Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Rub two ounces of fresh butter very well into a pound of fine flour with a little salt.
  2. Beat an egg smooth, and mix a spoonful of light yest with a little warm milk.
  3. Mix as much of this batter into the flour as will make a batter proper for fritters.
  4. Beat the batter with your hand till it leaves the bottom of the bowl.
  5. Cover it up for three or four hours.
  6. Then add as much flour as will form a paste proper for rolling up.
  7. Make your cakes half an hour before you put them into the oven.
  8. Prick them in the middle with a skewer.
  9. Bake them in a quick oven for a quarter of an hour.
Original Text
Breakfast Cakes. To a pound of fine flour take two ounces of fresh butter, which rub very well in with a little salt. Beat an egg smooth, and mix a spoonful of light yest with a little warm milk. Mix as much in the flour as will make a batter proper for fritters; then beat it with your hand till it leaves the bottom of the bowl in which it is made. Cover it up for three or four hours; then add as much flour as will form a paste proper for rolling up; make your cakes half an hour before you put them into the oven; prick them in the middle with a skewer, and bake them in a quick oven a quarter of an hour.
Notes
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