Corn Meal Griddle Cakes

Name: Corn Meal Griddle Cakes
Ingredients: A cup of granulated white corn meal; a good pinch of salt; a teaspoonful of sugar; thin the batter with milk; butter for cooking

From Rare old receipts, 1906

These are delicious.

Presented as published in 1906. 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

Nutrition per serving

16Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories16 kcal

Protein0 g

Carbohydrates4.2 g

Sugars4.2 g

Total Fat0 g

Sodium0 mg

Potassium0.1 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Water0 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 5. The excerpt below is the record exactly as published.

A cup of granulated white corn meal, a good pinch of salt, a teaspoonful of sugar well mixed together. Scald with very boiling water, and let it stand for one-half hour. Thin the batter with milk

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