Cornmeal Griddle Cakes

Ingredients

• + c. cornmeal.
• * tsp. salt.
• 13 ¢c. boiling water.
• + c. sugar.
• 1 ec. flour.
• 1 c. milk.
• 24 tsp. baking powder.
• 1 egg.
• 1 tbsp. butter (melted).

Method

1. 1

   Sift meal gradually into boiling water, and boil slowly for 5 minutes; beat until smooth.

2. 2

   Add milk and yolk of egg gradually, then mixed and sifted dry ingredients and butter, beat thoroughly; fold in white of egg beaten stiff, and bake at once.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.

1 egg. 2 tsp. salt. 2 tbsp. butter (melted). Mix and bake as One Egg Muffins. RICE MUFFINS. 23 c. flour. 1 c. cooked rice. 4 tsp. baking powder. 1 ec milk. 4 tsp. salt. 1 egg. 3 tbsp. butter (melted). Mix and sift dry ingredients, add half milk and egg well beaten, then rice which has been mixed with remainder of milk: add melted butter last. Bake as One Egg Muffins. 9 CORNMEAL MUFFINS. 1 e. cornmeal. 25 tbsp. sugar. 3 @ flour: 1 c. sour milk. 4 tsp. soda. 1 egg. % tsp. salt. 24 tbsp. butter (melted). Mix and bake as One Egg Muffins. This mixture may be cooked in a shallow pan as Johnny Cake. More ugar may be added if desired. YORKSHIRE PUDDING. mM Licehour, de, I blic; 3 tsp. salt. 2 eggs, yolks and whites beaten 1 tsp. baking powder. separately. Mix and sift dry ingredients, add gradually milk and well beaten yolks of eggs. Beat until smooth, then fold in whites of eggs beaten stiff. Forty minutes before the roast is served, heat iron gem pans smoking hot, grease well with some of the fat from the roasting-pan, turn in the batter, bake 30 to 40 minutes. Serve at once around roast. Pudding may be turned | into a shallow, greased biscuit pan, baked, cut in squares, and served around roast. POP-OVERS. Le lOUr: © e mmilk. + tsp. salt. 1 egg + tsp. butter (melted). Mix salt and flour;'add milk gradually, then unbeaten egg and butter; beat 2 minutes, using Dover egg-beater. Turn into very hot greased iron gem pans, and bake 30 to 40 minutes in a moderate oven. They may be baked in hot greased earthen cups, when the under crust will have a glazed appearance. WAFFLES. 2c. flour. 2 tbsp. butter. 2 tsp. baking powder. 3 eZZs. zs tsp. salt: 4 c. milk. Mix and sift dry ingredients, cut in butter, add beaten yolks of eggs and milk, then whites of eggs beaten stiff. Bake at once. If batter is too stiff more milk should be added. This batter may be used for Griddle Cakes. SOUR MILK GRIDDLE CAKES. 2c. stale bread, or bread crusts. } ¢c. sugar. 1 c. boiling water. 1 egg. 2 c. flour. 13 ¢. sour milk. # tsp. soda. 1 tbsp. butter (melted). 3 tsp. salt. Break bread into pieces and pour boiling water over it. When soft, pour off surplus water, if any, and beat until smooth. Add mixed and sifted dry ingredients, then beaten egg, milk and butter. Beat thoroughly; bake on greased hot griddle. CORNMEAL GRIDDLE CAKES. + c. cornmeal. * tsp. salt. 13 ¢c. boiling water. + c. sugar. 1 ec. flour. 1 c. milk. 24 tsp. baking powder. 1 egg 1 tbsp. butter (melted).

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