Economical Griddle Cakes

Ingredients

• One quart stale bread
• soaked to a pulp in milk or water
• one beaten egg
• one teaspoon baking powder
• one-half cup flour

Method

1. 1

   Soak stale bread to a pulp in milk or water; add the beaten egg, pinch of salt, and baking powder sifted into flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.

Economical Griddle Cakes One quart stale bread, soaked to a pulp in milk or water; add one beaten egg, pinch of salt, and one teaspoon baking pow- der, sifted into one-half cup flour. Indian Griddle Cakes Two-thirds quart corn meal, one- third quart flour, one tea- spoon brown sugar, one-half teaspoon salt, three teaspoons baking powder, two eggs and one pint milk. Rye Griddle Cakes One pint rye flour, one-half pint Graham, one-half pint flour, one tablespoon sugar, one-half teaspoon salt, three tea- spoons baking powder, one egg, and one pint milk. Graham Griddle Cakes One pint Graham flour, one half pint corn meal, one-half pint flour, one teaspoon sugar, one-half teaspoon salt, three teaspoons baking powder, one egg, one-half pint each of milk and water. Apple Griddle Cakes One-half pint cold stewed apple, one -half pint Graham flour, one-half pint corn meal, one-half teaspoon salt, two teaspoons baking powder, two eggs, one-half pint milk. The apple should be free from lumps; add to it the beaten eggs and milk, then the Graham, corn meal, salt and baking powder, after they have been thoroughly mixed together. Squash Griddle Cakes can be made the same as above using one-half pint sifted squash in place of the apple. Squash Griddle Cakes One cup sifted squash, one cup boiling milk, one tablespoon sugar, one tablespoon butter, one-half teaspoon salt, one egg, two teaspoons baking powder and one cup of flour. The milk should be poured into the squash, the butter, sugar, and salt added; when cool add the beaten egg, then the flour into which the yeast powder has been well mixed. If too thin, add more flour; if too thick, add milk. Breakfast and Tea Cakes 43 Berry Griddle Cakes One-half pint berries, one and a half pints flour, one tea- spoon salt, one tablespoon sugar, three teaspoons baking pow- der, two eggs, one pint milk. The griddle should be hot enough to form a crust as soon as the batter touches it and the cakes should be turned quickly so as to form a crust on both sides to confine the juice of the berries. Indian Pancakes One pint of Indian meal, one teaspoon salt, mixed with enough boiling water to make a little thinner than mush, when cool add the yolks of four eggs, half a cup of flour sifted with three teaspoons baking powder, enough sweet milk to make batter as for griddle cakes, and the beaten whites of four eggs, added just before baking. Pancakes Two eggs, two ounces of butter, four ounces of flour, one pint of sweet milk, and one teaspoon of baking powder. Bake on jelly-cake tins or on a griddle, serve with cut lemon and sifted sugar; or pile the pancakes high on a dish, with pre- serves or marmalade between them. French Pancakes One egg, one cup of milk, pinch of salt, one teaspoon baking powder

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