Camp Griddle Cakes
From Ryzon baking book, 1916
Sufficient for twenty cakes.
Presented as published in 1916. 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 Ryzon baking book (1916) by Marion Harris Neil, page 65. The excerpt below is the record exactly as published.
CAMP GRIDDLE CAKES 4 level cupfuls (i pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls egg powder. yi cupful (i gill) evaporated milk. lyi cupfuls (J< pint) water. Butter and maple syrup
Cook this with the app: pantry check, scaling, and the assistant.