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Breakfast Cakes

(Confectionary.) - (The Lady's Own Cookery Book)







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.

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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.

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Bath Breakfast Cakes

A pint of thin cream, two eggs, three spoonfuls of yest, and a little

salt. Mix all well together with half a pound of flour. Let it stand to

rise before you put it in the oven. The cakes must be baked on tins.









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