Bread Griddle Cakes

Ingredients

• One and a half cups of fine stale breadcrumbs
• one and a half cups of scalded milk
• two tablespoonfuls of butter
• two eggs
• one-half cup of flour
• one-half teaspoonful of salt
• four teaspoonfuls of baking powder

Method

1. 1

   Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder, mixed and sifted.

2. 2

   Cook same as other griddle cakes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 241. The excerpt below is the record exactly as published.

one-half teaspoonful of salt, one-quarter cup of sugar, one and a half cups of milk, one egg, two tablespoonfuls of melted butter. Mix and sift dry ingredients. Work in rice with tips of STANDARD COOKERY. 353 fingers; add egg well beaten, milk, and butter. Cook same as other griddle cakes. Rice Griddle Cakes. (Another Method.) One cup of milk, one cup of warm boiled rice, one-half tea- spoonful of salt, yolks of two eggs, whites of two eggs, one tablespoonful of melted butter, seven-eighths cup of flour. Pour milk over rice and salt, add yolks of eggs beaten un- til thick and lemon color, butter, flour and fold in whites of eggs beaten until stiff and dry. Bread Griddle Cakes. One and a half cups of fine stale breadcrumbs, one and a half cups of scalded milk, two tablespoonfuls of butter, two eggs, one-half cup of flour, one-half teaspoon ful of salt, four teaspoonfuls of baking powder

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