Corn Griddle Cakes

Ingredients

• 14 cup corn meal
• 1 cup flour
• 3/4 cup boiling water
• 2 teaspoons baking powder
• Milk (about 1/2 cup)
• 1 egg
• 1/2 teaspoon salt
• 2 tablespoons molasses

Method

1. 1

   Add meal to boiling water and boil five minutes; when lukewarm stir in the milk; add dry ingredients, sifted, the beaten egg and molasses.

2. 2

   Bake on a hot griddle and serve with butter and maple sugar.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 109. The excerpt below is the record exactly as published.

milk (about 2 cups) Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary. GRIDDLE CAKES No. 3 1 cake compressed yeast 4 level tablespoons brown sugar 1 cup lukewarm water 4 tablespoons melted lard IV^ cups milk, scalded and cooled 1 teaspoon salt 21/2 cups sifted flour Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle. If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 1 1 cake compressed yeast 2 level tablespoons brown sugar 2 cups lukewarm water 2 cups buckwheat flour 1 cup milk, scalded and cooled I cup sifted white floiu- V/z teaspoons salt Dissolve the yeast and sugar in the lukewarm liquid; add buck- wheat and white flour gradually, and salt. Beat until smooth; 281 BREAD, HOT-CAKES, ETC. ram^^t fou? cover and set aside in a warm place, free from draft, to rise — about one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and au extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 2 1 pint buttermilk Pinch of salt Buckwheat flour 1 tablespoon molasses Vi cake yeast Vi teaspoon baking soda Into the buttermilk stir enough flour to make a soft laatter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking. RICE CAKES 1 cup flour 2 eggs 2 teaspoons baking powder 1 tablespoon melted butter Milk 1 cup boiled rice Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding. CORN GRIDDLE CAKES 14 cup corn meal 1 cup flour 3/4 cup boiling water 2 teaspoons baking powder Milk (about Vi cup) 1 egg 1/2 teaspoon salt 2 tablespoons molasses

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