Corn Griddle Cakes No. 1
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 96. The excerpt below is the record exactly as published.
Corn Griddle Cakes No. i — One cup of granulated corn-meal, three fourths of a cup of boiling water, half a cup of cold sweet milk, one heaping teaspoonful of sugar, one level teaspoonful of salt, one tablespoonful of flour, one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.