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Flannel Cakes

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: A little cook book for a little girl, by Caroline French Benton (1905).

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 tablespoonful of butter.
  2. 1 tablespoonful of sugar.
  3. 2 eggs.
  4. 2 cupfuls of flour.
  5. Milk.
  6. 1 teaspoonful of baking-powder.
  7. Rub the butter and sugar to a cream, add the beaten eggs, then the flour, in which the baking-powder has been sifted.
  8. Add enough milk to make a smooth, thin batter.