Name: Feather Griddle-Cakes
Cuisine: American
Ingredients: 1 batter; 1 pint of water or milk; 1 teaspoonful of salt; 1 teacupful of yeast; 1 teacupful of thick; 2 eggs well beaten; 1 level tablespoonful of melted butter; 1 level teaspoonful of soda and flour enough to make the consistency of pancake batter; 1 convenient way

Original Recipe

Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pancake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge.

1 batter
1 pint of water or milk
1 teaspoonful of salt
1 teacupful of yeast
1 teacupful of thick
2 eggs well beaten
1 level tablespoonful of melted butter
1 level teaspoonful of soda and flour enough to make the consistency of pancake batter
1 convenient way

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1

Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pancake batter; let stand twenty minutes, then bake.
2

This is a convenient way, when making sponge for bread over night, using some of the sponge.

Original Recipe

Ingredients

Instructions