Whole-Wheat Cakes

Ingredients

• Whole-wheat flour, 1 pint.
• Salt, 1/^ teaspoon.
• Baking-powder, 1 teaspoon.
• Cold water, 1 pint.

Method

1. 1

   Mix the salt and flour, add the cold water gradually, beat quick and hard, till the batter is filled with tiny bubbles.

2. 2

   Have deep gem pans very hot, and well greased; fill them nearly full with the batter, and bake in a hot oven until risen and brown.

3. 3

   This will take about half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 3. The excerpt below is the record exactly as published.

WHOLE-WHEAT CAKES Whole-wheat flour, 1 pint, Salt, 1/^ teaspoon. Baking-powder, 1 teaspoon, Cold water, 1 pint. 11 BREADS AROUND-THE-WORLD COOK BOOK Mix the salt and flour, add the cold water gradually, beat quick and hard, till the batter is filled with tiny bubbles. Have deep gem pans very hot, and well greased; fill them nearly full with the batter, and bake in a hot oven until risen and brown. This will take about half an hour. OATMEAL WAFERS Rolled-oats, Butter, % cup, Sugar, 2 cups, Egg, 1 Milk, 2 tablespoons, Salt, 14 teaspoon, Baking-soda, 1 level teaspoon. Dissolve the soda in a tablespoon of warm water. Cream the butter with 1 cup of the sugar, and add the egg, beaten, and then gradually beat in the other cup of sugar, and the salt. Add the baking-powder with the milk, and work in enough rolled-oats to make a stiff dough and knead it well. Roll the dough out into as thin a sheet as possible, and cut into desired shapes. Lift them carefully, and place them on greased pans, and bake in a moderate oven until thor- oughly done, light-brown and crisp. SALLY LTJNN Flour, 1% pints, Butter, 1 full tablespoon, Sugar, 2 tablespoons. Eggs, 5 (yolks only), Sour milk, 1 cup. Baking-powder, 1 teaspoon, Salt, % teaspoon. 12 AROUND-THE- WORLD COOK BOOK BEE ADS Mix the baking-powder with the flour. Rub in the butter, add the sugar, the beaten yolks of the eggs, and the milk. Mix all, and bake in a lightly greased pan, in a moderate oven. VIRGINIA SALLY LUNN Flour, 4 cups. Milk, 1 pint. Sugar, 1 tablespoon, Butter, 1 tablespoon. Salt, 1 teaspoon. Eggs, well-beaten, 2, Yeast-cake, 14 • Scald the milk and cool to lukewarm. Add the salt, sugar, melted butter, and the yeast-cake, the latter dissolved in half a cup of tepid water. Next add the well-beaten eggs. Pour 4 cups of sifted flour into the mixing bowl, add all the liquid ingredients, and beat well until a smooth batter is formed. Pour all into a large buttered tube-pan, known as a * 'Turk's head,'* lay a piece of cheese-cloth over it, and set it in a warm place to rise. It will probably take about 6 hours to rise. When it has risen, then bake. POP-OVERS Flour, 2 cups. Milk, 2 cups, Eggs, 3, Salt, 1/^ teaspoon. First beat the eggs separately, then add the other ingre- dients, beat all together until quite smooth; pour into well- greased pans, and bake in a moderate oven for three-quarters of an hour. 13 BREADS AROUND-THE-WORLD COOK BOOK EGG PUFFS GERMAN Flour, 2 cups, Milk, 2 cups, Eggs, 2 (well-beaten), Salt. To the beaten eggs gradually add, beating in, the flour, milk, and salt. Have very hot buttered cups ready, fill half full of the batter, and bake about 25 minutes. These may be also used with a fruit sauce, as a dessert. SCOTCH SCONES Flour, 1 pint, Butter, 2 tablespoons, Milk, 1/2 pint. Egg, 1, Baking-powder, 1 teaspoon,

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