Newport Breakfast-Cakes

Original Recipe

Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well and let it rise until breakfast time. Have the griddle hot and nicely greased, pour on the batter in small round cakes and bake a light brown, the same as any griddle cake.

Ingredients

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  • 1 quart of dough from the bread at an early hour in the morning
  • 3 eggs
  • 1 light froth
  • 2 tablespoonfuls of melted butter
  • 1 of sugar
  • 1 teaspoonful of soda
  • 1 batter the consistency of buckwheat cakes
  • 1 light brown

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Required Gear

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Griddle

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Instructions

  1. 1

    Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well and let it rise until breakfast time.

  2. 2

    Have the griddle hot and nicely greased, pour on the batter in small round cakes and bake a light brown, the same as any griddle cake.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)