These cakes are very nice, when cold, for breakfast or tea.
Indian Griddle Cakes. — Beat two eggs light, stir them
into a quart of sweet milk with a teaspoonful of salt and
enough corn meal to make a good batter; bake as soon as mixed,
on a hot griddle rubbed over with a bit of suet or fat pork; a
tablespoonf ul of butter for each cake✪ Bread-Cake or Biscuit.
Johnny Cake. — Put a quart of fresh corn meal into a basin,
add a heaping teaspoonful of salt, stir into it boiling water
until it is all moistened, then with your hands make it in cakes
half an inch thick, and bake them on a hot griddle rubbed
over with a bit of pork fat or beef suet✪ Johnny Cake; let them do slowly;
when one side is done turn the other; they may be baked in an
190.^
HOUSEHOLD.
oven for twenty minutes; or, put the cake on a flat board or
iron plate, and slant it in front of the "fire; when one side is
done, turn the other; serve hot, split them open and butter
freely; they are eaten with fried pork.
Indian Meal Muffins. — Pour boiling water into a quart
of yellow corn meal, stirring it all the time until it is a thick
batter; let it cool; when only warm, add a small teacupful of
butter, a teaspoonful of salt, and a tablespoonful of yeast, with
two well-beaten eggs✪ Indian Meal Muffins; set it in a warm place for two hours, then
stir it smooth, and bake in small cakes on a hot griddle; when
one side is a rich brown, turn the other, lay them singly on a
hot dish, and serve. These may be made without the yeast,
and baked as soon as mixed.
Buckwheat Griddle Cakes. — Put three pints of warm
water into a stone pot or jar, add a gill of baker's yeast, or an
inch square of turnpike cake dissolved in a little warm water;
add a heaping teaspoonful of salt, and half a small teaspoonful
of saleratus, have a pudding stick, or spatula, and gradually
stir in enough buckwheat flour to make a nice batter, beat it
perfectly smooth, then cover it and set it in a moderately warm
place until morning; a large handful of com meal ✪ Buckwheat Griddle Cakes may be put
with the flour, and it is by many persons considered an
improvement.
To Bake Buckwheat Cakes. — Set a griddle over a gentle,
steady fire; when it is hot, rub it over with a bit of suet or fat
fresh pork on a fork; the griddle must be hot but not scorch-
ing; put the batter on in small cakes; when one side is nicely
browned and about half cooked through, turn them.
These cakes, to be in perfection, must be not much thicker
than a dollar piece, and both sides a delicate brown. Should
the batter prove too thick, it may be made thinner with sweet
milk; this will also make them bake a finer color. The best
of sweet butter and syrup to be served with buckwheat cakes
hot from the griddle. Should the cakes be preferred thicker
than mentioned in this recipe, it is an easy matter to make
them so; take care that they are baked through.
Buckwheat may be niisj^ed the same as wheat muffins, and
baked on a griddle,
HOUSEHOLD. 191
Page 130 · 8 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These cakes are very nice, when cold, for breakfast or tea.
Indian Griddle Cakes. — Beat two eggs light, stir them into a quart of sweet milk with a teaspoonful of salt and enough corn meal to make a good batter; bake as soon as mixed, on a hot griddle rubbed over with a bit of suet or fat pork; a tablespoonful of butter for each cake.
Johnny Cake. — Put a quart of fresh corn meal into a basin, add a heaping teaspoonful of salt, stir into it boiling water until it is all moistened, then with your hands make it in cakes half an inch thick, and bake them on a hot griddle rubbed over with a bit of pork fat or beef suet; let them do slowly; when one side is done turn the other; they may be baked in an
190.^
oven for twenty minutes; or, put the cake on a flat board or iron plate, and slant it in front of the "fire; when one side is done, turn the other; serve hot, split them open and butter freely; they are eaten with fried pork.
Indian Meal Muffins. — Pour boiling water into a quart of yellow corn meal, stirring it all the time until it is a thick batter; let it cool; when only warm, add a small teacupful of butter, a teaspoonful of salt, and a tablespoonful of yeast, with two well-beaten eggs; set it in a warm place for two hours, then stir it smooth, and bake in small cakes on a hot griddle; when one side is a rich brown, turn the other, lay them singly on a hot dish, and serve. These may be made without the yeast, and baked as soon as mixed.
Buckwheat Griddle Cakes. — Put three pints of warm water into a stone pot or jar, add a gill of baker's yeast, or an inch square of turnpike cake dissolved in a little warm water; add a heaping teaspoonful of salt, and half a small teaspoonful of saleratus, have a pudding stick, or spatula, and gradually stir in enough buckwheat flour to make a nice batter, beat it perfectly smooth, then cover it and set it in a moderately warm place until morning; a large handful of com meal may be put with the flour, and it is by many persons considered an improvement.
To Bake Buckwheat Cakes. — Set a griddle over a gentle, steady fire; when it is hot, rub it over with a bit of suet or fat fresh pork on a fork; the griddle must be hot but not scorching; put the batter on in small cakes; when one side is nicely browned and about half cooked through, turn them.
These cakes, to be in perfection, must be not much thicker than a dollar piece, and both sides a delicate brown. Should the batter prove too thick, it may be made thinner with sweet milk; this will also make them bake a finer color. The best of sweet butter and syrup to be served with buckwheat cakes hot from the griddle. Should the cakes be preferred thicker than mentioned in this recipe, it is an easy matter to make them so; take care that they are baked through.
Buckwheat may be mixed the same as wheat muffins, and baked on a griddle,
Records on this page
Bread-Cake or BiscuitIndian Griddle CakesIndian Griddle CakesJohnny CakeIndian Meal MuffinsMuffinsBuckwheat Griddle CakesTea Rusk