Drop Johnnies
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 25. The excerpt below is the record exactly as published.
Drop Johnnies,— One cupful sugar and two eggs well beaten together, one cupful cream, three cupfuls buttermilk, one large heaping teaspoonful of saleratus. Salt and spice to suit your taste. Thicken with flour to a stiff batter.
Cook this with the app: pantry check, scaling, and the assistant.