Corn Griddle Cakes No. 2
From The art of cookery, 1899
Serves 2
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. 2. — One cup of granulated corn-meal, one cup of boiling water, three fourths of a cup of sweet milk, half a cup of flour, one teaspoonful of sugar, one teaspoonful of salt, one teaspoonful of butter, one teaspoonful of baking powder
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