Bread Griddle-Cakes

Ingredients

• 1 pint stale (not dried) bread crumbs
• 1 pint milk, scalded
• 1 tablespoonful butter
• 2 eggs, yolks and whites beaten separately
• 1 cup flour
• }4. teaspoonful salt
• 2 teaspoonfuls baking-powder
• Cold milk to thin it if needed

Method

1. 1

   Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened.

2. 2

   Then rub through a squash strainer; add the eggs, flour, salt, and baking powder.

3. 3

   Bake slowly; spread with butter and sugar, and serve hot.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.

Bread Griddle-Cakes. 1 pint stale (not dried) bread- 1 1 pint milk, scalded, crumbs. | 1 tablespoonful butter. Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened. Then rub through a squash strainer ; add 2 eggs, yolks and whites beaten separately. 1 cup flour. }4. teaspoonful salt. 2 teaspoonfuls baking-powder. Cold milk to thin it if needed

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