Skip to main content
Breakfast

Newport Breakfast-cakes

A batter of bread dough, eggs, butter, soda, sugar, and milk baked into small round cakes.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 4 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Newport Breakfast-cakes

Ingredients

Directions

Prepare the dough and eggs

  1. Take one quart of dough from the bread at an early hour in the morning.

  2. Break three eggs, separating yolks and whites, both to be whipped to a light froth.

  3. Mix the whisked yolks and whites into the dough.

Make the batter

  1. Gradually add two tablespoonfuls of melted butter, one tablespoon of sugar, one teaspoonful of soda, and enough warm milk until the batter has the consistency of buckwheat cakes.

  2. Beat the batter well and let it rise until breakfast time.

Cook the cakes

  1. Have the griddle hot and nicely greased.

  2. Pour the batter onto the griddle in small round cakes.

  3. Bake until light brown, like any griddle cake.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dough
Forms the bulk of the batter and gives the cakes their base body.
Eggs
Add structure and richness, and the whipped whites lighten the batter.
Melted butter
Adds fat for tenderness and helps the cakes brown on the griddle.
Soda
Releases gas in the batter to help the cakes rise and lighten.

The step that matters

Heat and grease the griddle before pouring. A hot, greased surface sets the outside of each cake quickly, so it browns evenly and does not stick or spread. A cold or dry griddle lets the batter soak in and tear when turned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes