Cornmeal Griddle Cakes

Name: Cornmeal Griddle Cakes
Ingredients: 1 cup cornmeal; 2 cups milk; 1 or 2 beaten eggs; 2 tablespoons sugar; 3 tablespoons melted fat; 2 teaspoons salt; 1 tablespoon baking-powder

From Metropolitan cook book, 1918

Boiled rice, mashed white or sweet potatoes may be used in place of the cornmeal mush.

Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 5. The excerpt below is the record exactly as published.

1 tablespoon baking-powder 1 egg Measure, mix and sift the first 5 ingredients, add the milk, egg and melted fat; mix thoroughly and cook according to directions. BUCKWHEAT AND RYE GRIDDLE CAKES 1 cup buckwheat 1 i teaspoons salt 1 egg 1 cup rye 2 cups milk 1 tablespoon melted fat 4 teaspoons baking-powder 2 tablespoons corn syrup Measure, mix and sift the first 4 ingredients; add the milk, egg and melted fat and corn syrup; mix thoroughly and cook according to directions. VELVET GRIDDLE CAKES 2 1 cups flour U tablespoons sugar 1 tablespoon melted fat ^ teaspoon sali 2 beaten egg yolks 2 beaten egg whites 4 teaspoons baking-powder 2 cups milk Measure, mix and sift the first 4 ingredients; add the milk, egg yolks and fat, and mix thoroughly. Fold in the stiffly beaten whites and cook according to general directions. CORNMEAL GRIDDLE CAKES 1 cup cornmeal or 1 or 2 beaten eggs 1 f tablespoons baking- oatmeal mush 2 teaspoons salt powder 2 cups milk 2 tablespoons sugar 3 tablespoons melted fat

Read the full page as publishedCollapse the page

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