Name: Nut and Egg Cakes
Ingredients: 2 tablespns; 2 full tablespns; salt

Nut and Egg Cakes

Ingredients

2 tablespns
2 full tablespns
salt

Directions

Rub 2 tablespoons of nut butter smooth with 2 full tablespoons of water; add a beaten egg with salt.
Bake on a moderate griddle to a delicate brown.

By Evora Bucknum Perkins. 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

What each ingredient does

Nut butter (in the method): Adds fat and body, giving the cakes a rich, tender texture and nutty flavour.
Egg (in the method): Binds the batter and sets during cooking to give the cakes their structure.

“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.