This recipe is from the Marshall Township PTA 1955 cookbook mentioned in an earlier post. Housewives were very frugal and used up everything including stale bread. This recipe is listed without a name in the Pancake - Waffles - Muffins section of the book. I am thinking we could make this into a more modern recipe by using whole-grain bread crumbs and using whole-wheat flour for half the flour called for.
1 cup dry bread crumbs
3 tbsp. melted butter or margarine
2 tbsp. brown sugar
1 cup sifted all purpose flour
2 cups milk
3 eggs, separated
1 tsp. cinnamon (optional)
3 tsp. baking powder
1/2 tsp. salt
Combine bread crumbs, butter or margarine, sugar and cinnamon. Blend thoroughly. Brown in oven or by stirring constantly in saucepan. Pour 1 cup milk over the mixture. Let stand until milk is absorbed. Beat egg yolks. Add remaining milk. Blend thoroughly. Sift together flour, baking powder and salt. Add to the egg mixture. Beat until smooth. Add to the crumb mixture. Blend thoroughly. Fold in stiffly beaten egg whites. Bake on lightly oiled griddle.
3 tbsp. melted butter or margarine
2 tbsp. brown sugar
1 cup sifted all purpose flour
2 cups milk
3 eggs, separated
1 tsp. cinnamon (optional)
3 tsp. baking powder
1/2 tsp. salt
Combine bread crumbs, butter or margarine, sugar and cinnamon. Blend thoroughly. Brown in oven or by stirring constantly in saucepan. Pour 1 cup milk over the mixture. Let stand until milk is absorbed. Beat egg yolks. Add remaining milk. Blend thoroughly. Sift together flour, baking powder and salt. Add to the egg mixture. Beat until smooth. Add to the crumb mixture. Blend thoroughly. Fold in stiffly beaten egg whites. Bake on lightly oiled griddle.
clipart
No comments:
Post a Comment