Fan-Doddles

Ingredients

• three cupfuls of rye meal
• three cupfuls of Indian meal
• a teaspoonful of salt
• a level saltspoonful of powdered allspice
• one egg
• three tablespoonfuls of molasses
• enough cold milk to make a soft dough

Method

1. 1

   Sift together the meals, salt, and allspice.

2. 2

   Stir in egg, molasses, and enough milk to form a soft dough.

3. 3

   Fry by tablespoonfuls in hot fat until brown.

4. 4

   Drain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 270. The excerpt below is the record exactly as published.

FAN-DODDLES. Sift together three cupfuls each of rye and Indian meal, a teaspoonfiil of salt, and a level saltspoonful of powdered allspice ; stir into the meal after it is sifted one egg, three tablespoonfuls of molasses, and enough cold milk to make a soft dough which will drop easily from the mixijig-spoon ; do not use enough milk to make a batter, for that would not keep the shape in frying; have ready a frying-kettle half full of smoking-hot fat, and put the dough into the fat by the tablespoonful. Let the pan-doddles fry brown, like dough- nuts, then take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and serve them hot for breakfast or supper. INDIAN SLAP-JACKS. Pour over a pint of Indian meal enough hot milk to moisten it, and let it stand until it is cool ; then add a level teaspoonful of salt,

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