1803 Breakfast Cakes

 

Cake for breakfast? Why not. In fact in the early 19th century cakes and other pastries were the norm at breakfast tables. Sometimes these cakes were in the form of puffy biscuits, as is the case with today's recipe. This is another economical dish that hails from the 1803 publication The Frugal Housewife by Susannah Carter. 

This recipe can be baked with or without pearlash. I baked them without it. The instructions are quite vague, leaving a lot of room for interpretation as to how much sugar and other flavorings to add, if any. I decided to add two tablespoons of sugar, one tablespoon of cinnamon and a dash of nutmeg. If you want for these cakes to be sweet you may add 4-5 tablespoons of sugar.

to begin we will need 2 cups of all-purpose flour and half a stick of cold, unsalted butter (1/4 cup)

Using your hands or a pastry blender, cut the cold butter into your flour until it is well incorporated. Once small beads of butter form throughout the flour that is when it is ready for our next step. 

Now we may add our (optional) flavorings. I went with one tablespoon of ground cinnamon and a dash of nutmeg. You may use whatever you want, however. Roasted caraway seeds and diced dry fruit may also be used. I added two tablespoons of sugar. If you want your cakes to be quite sweet go with 4-5. Mine were mild which made them an excellent dish to pair with jam or honey.  

Besides my hearth I am warning up enough milk to form a dough. I ended up using 1 full cup of milk. Because this recipe requires yeast it is a good idea to add warm milk instead of cold.

Add a tablespoon of active yeast then pour in your warm milk. Mix until you have formed a dough. For the sake of modern kitchens we are using dry active yeast here. Kitchens of my time would have required to grow their own yeasts at home. 

Because this dish involves yeast we shall allow for it to sit for an hour before we move further. If you are short on time you may get away with 40 minutes. 

While we wait may I introduce myself? My name is Justine Dorn and it is a pleasure to be your cook.

Once your dough has risen take small bits of it at a time and form into biscuits with your hands. Flour your hands so that they may not stick. You may shape them however you wish. Once you place them on a cookie sheet prick holes in them. I did so with a fork. 

Bake in a 350 degree oven for 15-20 minutes. These will puff up slightly, bearing the texture resemblance to little cakes. Their color will not change. Allow to sit for 5 minutes before enjoying.

I enjoyed these with honey. You may eat them with jam or as they are. Their soft texture is delightful!

If the above YouTube video does not work follow this link: 

https://youtu.be/-pE_ZB-rVMw

Recipe: 

2 cups of flour

half a stick of unsalted butter (1/4 cup)

1 heaping tablespoon of active dry yeast

1 cup of milk (any will do. Whole milk is best)

2-5 tablespoons of sugar depending on preference

*optional flavorings. I used a pinch of nutmeg and a tablespoon of ground cinnamon. Other ideas are dried fruits such as cranberries, blueberries or roasted caraway seeds. 

Directions:

Cut your cold butter into 2 cups of flour using either your hands or a pastry blender. Once the butter has formed small pearls throughout the dough it is ready. Add 1 heaping tablespoon of active dry yeast, your sugar and optional flavorings. Pour in 1 cup of warm milk and mix until you have formed a dough. Set this dough aside in a warm place for one hour to rise. If you are short on time 40 minutes will suffice. Flour your hands and tear off small chunks of the dough. Form biscuits in whatever shape you desire and place onto a cookie sheet. Prick holes into them using a fork. Bake in a 350 degree oven for 15-20 minutes. Once the bottoms of your cakes are dry, or mostly dry they are done. Allow to sit for 5 minutes before enjoying. I ate mine with honey. Jam would also pair nicely with these. Enjoy!