Excellent 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.
Yield: 16.0 – 18.0 cakes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for the cakes

yeast ↝ Yeast [Not included in a food category]
new milk warmed ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
about one pound or more of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a white of two of egg ↝ Egg, white only, raw [Eggs and omelets]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (10)

Water the yeast well that it may not be bitter; change the water very often; put a very little sugar and water to it just as you are going to use it, to lighten and set it fermenting.
As soon as you perceive it to be light, mix up with it new milk warmed (as if for other bread; put no water to it).
Add about one pound or more of butter to about sixteen or eighteen cakes, and the white of two eggs, beat very light.
Mix all these together as light as you can.
Then add flour to it, and beat it at least a quarter of an hour, until it is a tough light dough.
Put it to the fire and keep it warm, and warm the tins on which the cakes are to be baked.
When the dough has risen, and is light, beat it down, and put it to the fire again to rise, and repeat this a second time.
Make them of the size of a saucer, or thereabouts, and not too thick.
Bake them in a slow oven.

for rolls

If the dough is made a little stiffer, it will be very good for rolls; but they must be baked in a quicker oven.

Original Text

Excellent Breakfast Cakes.

Water the yest well that it may not be bitter; change the water very often; put a very little sugar and water to it just as you are going to use it; this is done to lighten and set it fermenting. As soon as you perceive it to be light, mix up with it new milk warmed, as if for other bread; put no water to it; about one pound or more of butter to about sixteen or eighteen cakes, and a white of two of egg, beat very light; mix all these together as light as you can; then add flour to it, and beat it at least a quarter of an hour, until it is a tough light dough. Put it to the fire and keep it warm, and warm the tins on which the cakes are to be baked. When the dough has risen, and is light, beat it down, and put it to the fire again to rise, and repeat this a second time; it will add much to the lightness of the cakes. Make them of the size of a saucer, or thereabouts, and not too thick, and bake them in a slow oven. The dough, if made a little stiffer, will be very good for rolls; but they must be baked in a quicker oven.

Notes

—