Sour-milk Cakes

Ingredients

• 2 cups flour
• 1 1/2 cups sour milk
• 1/2 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon baking-powder
• 1 egg
• 1 tablespoon melted butter

Method

1. 1

   Mix same as for the above cakes.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 12. The excerpt below is the record exactly as published.

2 cups flour. 3 Qgga, beaten separately. 1 cup milk. 1 level tablespoon butter, melted. 3^ teaspoon salt. 4 teaspoons baking-powder. Mix dry ingredients together. Milk and egg yolks, and add to first. Beat well, then put in the beaten whites. Bake in cake tins well buttered. Brioche. % pound butter. 7 eggs. ^-2 teaspoon salt. 1 quart flour. 2 tablespoons sugar. 2 cakes compressed yeast. y^ cup water. 26 SCIENTIFIC COOKING Dissolve the yeast in the water, then add enough of the flour to make a soft ball of paste. Drop the ball into the pan of warm water, cover, and set in warm, place to raise. Put the rest of the flour on a platter, make a well in the center; into this put the butter, salt, sugar and four eggs. Break the eggs in whole. Have the butter rather soft. AVork them together with the hand, gradually incorporating the flour. Add two more eggs, one at a time. Work and beat with the hand until it loses its stickiness, which will take some time. AVhen the leaven is quite light, lift it out of the water with a skimmer, and place it with the dough. Work them together, add one more egg (last of the seven), and beat it a long time, using the hand. The longer it is beaten, the finer the grain of the paste will be. Put the paste in buttered bowl, cover, and let it rise to double its bulk, then beat it down and place on ice for twelve or twenty-four hours. Take it from the ice and make it into rolls or buns, and bake in turk's-head pan, and when done pour cup of sherry wine on while it is hot, and dip the wine up until cake absorbs it alL Pop=overs. 1 CTip flour. 1 cup milk. % teaspoon salt. 2 eggs. Mix flour with salt, pour on the milk slowly until a smooth batter is made, then break in the egg% and with the Dover beater beat very rapidly for two or three minutes, and turn into muffin pans buttered and hot, with piece of butter size of pea in each pan. Fadges. 1 cup entire wheat flour. 1 cup cold water. 2 eggs. Add water gradually to flour, and with Dover egg- beater beat until very light. Bake same as pop-overs. BREAD AND BREAD-MAKING. 27 Beaten Biscuit. 1 pint flour. 1 teaspoon salt. ^ cup lard. Milk and water in eqnal quanti- ties to make a rather stiff dough. Mix salt with flour. Chop in lard with knife. Tuom. on floured board, and beat with rolling-pin or wooden mallet until covered with blisters, folding all the while to enclose all the cold air you can. Roll to one-third inch in thickness and cut with small cutter. Prick with fork. Bake twenty minutes in hot oven. Entire Wheat Qriddle=cakes. 1 cup entire wheat flour. 2 tablespoons sugar, 1 cup white flour. 2 eggs. 4 teaspoons baking-powder. 11^ cups milk. 1 teaspoon salt. 1 tablespoon melted butter. Mix dry ingredients well together. Beat eggs, add milk to eggs, and pour onto the dry mixture, slowly beating all the while to keep from having lumps form, which it will do if you pour the milk all on at once, or try to put the flour into the milk. After all is well mixed, beat thoroughly and bake on well-greased hot griddle. When puffed and full of bubbles, turn, and cook the other side. Never turn your cakes hut once. Flannel Cakes. 2 cups flour. 1}^ cups milk. }/2 teaspoon salt- 1 tablespoon butter. 2 teaspoons baking-powder. 2 eggs, beaten separately. Mix dry ingredients, add milk to yolks of eggs, and mix all together. When a smooth batter has been made, beat well, then fold in the whites beaten stiff and dry. 28 SCIENTIFIC COOKING. Sour=inilk Cakes. 2 cnps flour. 13^ cups sour milk. ^2 teaspoon salt. 1 teaspoon soda. 1 teaspoon baking-powder. 1 Qgg. 1 tablespoon melted butter Mix same as for the above cakes. Corn Griddle=cakes, 1 cup flour. 1 teaspoon salt. 1 cup coarse cornmeal. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.