Browse by ingredient

Loading recipe…

Batter I · HaveItMakeIt

← Back to my ingredients

Batter I

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

1 cup bread flour
½ teaspoon salt
Few grains pepper
⅔ cup milk
2 eggs

Steps

Mix flour, salt, and pepper. Add milk gradually, and eggs well beaten.

More recipes with flour, milk or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.