Dodgers
From Cooking and castle-building, 1880
These are delicious breakfast-cakes.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 31. The excerpt below is the record exactly as published.
a piece of butter, half the size of a pea, just where the dodger is to be placed on the griddle, and when melted, lay the cake upon it. In like manner fill the griddle. When brown, turn them over ; but just before turning, place a small bit 78 COOKING AND CASTLE-BUILDING. of butter on each cake, and when turned, press it gently in the centre to flatten the rounded surface, and bring the cake close to the griddle at the edsres. These cakes should be an inch thick ; and they require half an hour to bake
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Cook this with the app: pantry check, scaling, and the assistant.