Bread-Crum Griddle-Cakes

Ingredients

• 1 5^ cups stale bread-crums
• Yi cup flour
• 1 5^ cups scalded milk
• 3^ teaspoon salt
• 2 tablespoons shortening
• 4 teaspoons baking-powder
• 2 eggs

Method

1. 1

   Soak the crums in the milk and fat until they are soft.

2. 2

   Add the eggs, well beaten, and the dry ingredients, mixed and sifted.

3. 3

   Drop the batter, by spoonfuls, on a hot, greased griddle.

4. 4

   When the cakes are full of bubbles, turn them and brown on the other side.

5. 5

   The cakes are very tender and should be turned carefully.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 4. The excerpt below is the record exactly as published.

BREAD-CRUM GRIDDLE-CAKES 1 5^ cups stale bread-crums Yi cup flour 1 5^ cups scalded milk 3^ teaspoon salt 2 tablespoons shortening 4 teaspoons baking-powder 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.