Corn-Meal Griddle-Cakes
From The Pattern cook-book, 1890
Serves 3
Requires longer frying than wheat griddle-cakes.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 163. The excerpt below is the record exactly as published.
CORN-MEAL GRIDDLE-CAKES. One-half pint of corn meal. One-half pint of flour. One pint of boiling water. One and a-half cupful of sweet milk. One tea-spoonful of baking powder. One tea-spoonful of salt. Two eggs
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