Bread Cakes
Yield
12 ServingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
egg yolks
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
milk
|
|
| 2 | teaspoons |
salt
|
|
| ¾ | cup |
water
|
|
| 3 | teaspoons |
baking powder
|
|
| 2 ½ | cups |
bread crumbs
|
|
| 1 | tablespoon |
vegetable shortening
melted |
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
egg yolks
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
milk
|
|
| 1E+1 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 15 | ml |
baking powder
|
|
| 591 | ml |
bread crumbs
|
|
| 15 | ml |
vegetable shortening
melted |
|
| 1 | each |
egg whites
|
*
|
Directions
Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening.
Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides.
12 servings.
