Bread Griddle-cakes
From Miss Parloa's kitchen companion, 1887
Serves 2
Adding nutmeg or sour cream can enhance flavor.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 300. The excerpt below is the record exactly as published.
two table-spoonfuls of sugar, and one teaspoonful of salt, and also adding, the next morning, a teaspoonful of soda, which has been dissolved in two table-spoonfuls of cold water. If one have any sour cream, it will be well to use half a pint of milk and half a pint of cream instead of a full pint of milk. * Bread Griddle-cakes. Put a pint of stale bread and a pint of milk into a deep bowl, and after covering, let them stand over night in a warm place. In the morning rub through a colander, and add to the mixture a teaspoonful of salt, two table- spoonfuls of sugar, one teaspoonful of soda (previously dissolved in two table-spoonfuls of cold water), one cup- ful of flour, and two eggs
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Cook this with the app: pantry check, scaling, and the assistant.