Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 146

1½ cups fine stale bread crumbs

1½ cups scalded milk

2 tablespoons butter

2 eggs

½ cup flour

½ teaspoon salt

4 teaspoons baking powder

Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook same as other griddle-cakes.