Bread Griddle Cakes
From A text-book of cooking, 1915
1 cupful of cooked cereal may be used instead of bread crumbs.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 83. The excerpt below is the record exactly as published.
BREAD GRIDDLE CAKES 1} cupfuls bread crumbs 2 eggs 1} cupfuls hot milk £ cupful flour 3 tablespoonf uls fat \ teaspoonf ul salt 3} teaspoonfuls baking powder Soak the bread in the hot milk until soft. Add the other ingredients in the order given. 1 cupful of cooked cereal may be used instead of bread crumbs. Rice Griddle Cakes are especially pleasing. CORN MEAL GRIDDLE CAKES 1 cupful corn meal 1 teaspoonful salt 2 cupfuls water 4 teaspoonfuls baking powder 1} cupfuls milk \ cupful sugar 1\ cupfuls flour 2 eggs 3 tablespoonfuls fat
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