Cornmeal Griddle Cakes (No. 1)

Name: Cornmeal Griddle Cakes (No. 1)
Yield: 3 servings
Ingredients: three-fourths of a pint of meal; two cupfuls of sour milk; one of sour cream; one pint of flour; two eggs

From Temperance cook book, 1887

Serves 3

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 75. The excerpt below is the record exactly as published.

CORNMEAL GRIDDLE CAKES. (No. 1.) Soak three-fourths of a pint of meal over night in two cupfuls of sour milk, and one of sour cream. In the morning, add one pint of flour, a little salt and two eggs

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