Bread Griddle Cakes

Ingredients

• 1^^ cups fine bread crumbs
• I^ cups hot milk
• 2 tablespoons butter
• 2 eggs
• ^ cup flour
• Yz teaspoon salt
• 3^ teaspoons 'baking powder

Method

1. 1

   Mix in the order given.

2. 2

   1 cup of any cooked cereal may be used instead of bread crumbs.

3. 3

   Cook as other Griddle Cakes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.

BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^ cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea- spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given. 1 cup any cooked cereal may be used instead of bread crumbs. Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111. BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour, 1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but- ter and lard, mixed and melted, 1 heaping tablespoon of brown sugar. Mix the buckwheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiflf batter. In the morning stir it, add sugar, lard and a pinch of soda, thin with a little sweet ^milk. If wanted for 'breakfast make at 8 o'clock in the evening, and for tea, make about 10 a. m. — Mabel Sturte- vant, 105 S. Dear'born St., Chicago, 111. BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses with a qt. of sour milk or buttermilk and 2 beaten eggs, then add, stirring slowly, enough buckwheat flour to make a nice batter, and 1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon of haking powder. Bake immediately on hot griddle. — Mrs. Ju- lius Casper, Wheeling, 111. VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, Yz teacup- of yeast, a pinch of salt. Make into a batter and set to rise. Thin with a cup of sweet milk and add a small pinch of soda. Bake quickly on a well-greased griddle, butter while hot and send to the taible. — Mrs, I. S. Putnam, Wheeling, 111. CORNMEAL PANCAKES.— 1 cup sour milk, Y2 teaspoon soda. 1 egg, well beaten, equal parts of flour and cornmeal to make a soft batter; fry on a hot buttered pan. — Mrs. Frank Cress, Park Ridge, 111. COOK COUNTY COOK BOOK 113 DROP CORN CAKES — 1 pt. cornmeal, 2 pts. boiled grits c- small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop themi with a spoon on a pan, and bake brown. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER PANCAKES.— 4 crackers, 2 cups sour milk or but- termilk, 1 or 2 eggs, 1 teaspoon salt,

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