Recipes > Breads > Breakfast Cakes

Breakfast Cakes


  • 1 pound of fine flour
  • 2 ounces of fresh butter
  • salt
  • 1 egg
  • 1 spoonful of light yest
  • milk


Rub the butter very well in with a little salt. Beat the egg smooth, and mix the 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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The Lady's Own Cookery Book (1844).

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