Featherweight Griddle Cakes
From Arm & Hammer Soda book of valuable recipes, 1900
A piece of fat salt pork or the skin of a flank of bacon is frequently used for greasing the griddle.
Presented as published in 1900. 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 Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 6. The excerpt below is the record exactly as published.
HALF TEASPOONFUL ARM AND HAMMER SODA (OR SAL¬ ERATUS) MORE AND OMIT THE CREAM OF TARTAR. GRAHAM ROLLS (VERY FINE). Dissolve one yeast cake in half pint warm water, add a quarter cup dark molasses, a half cup milk or water, a pinch of salt and a pinch of ARM AND HAMMER SODA (or Saleratus). Add one pint Graham flour and enough sifted wheat flour to make a soft dough. Let it stand over night. Mould up in the morning with a little more flour. Set to rise in greased tins, or in deep gem moulds, Bake in a medium hot oven. I NSIST ON HAVING ARM AND HAMMER SODA. 11 FLANNEL CAKES. Pour about a pint of boiling water upon two cups of corn meal; stir in one quart sour milk or buttermilk, then strain the whole; add flour enough to make a proper batter, first sifting the flour well, mixed with two teaspoonfuls ARM AND HAMMER SODA (or Saleratus), before wetting. Mix thoroughly aud bake quickly. One or two eggs beaten in with the milk greatly improves this recipe. RYE GEMS. MRS. d, O. PERRY, LOS ANGELES, CAL. One pint of rye flour, two-thirds of a level teaspoonful of ARM AND HAMMER Soda (or Saleratus) and the same of salt sifted with the flour, a tablespoonful of brown sugar, or molasses, and a cup and a half of sour milk, Beat all together and bake in greased gem-pans in a good oven. BREAD, BBSCUIT, ROLLS, ETC. CREOLE RICE MUFFINS. Sift together several times two small cups wheat flour, one table¬ spoonful sugar, a half teaspoonful of ARM AND HAMMER SODA (or Saleratus), one teaspoonful cream of tartar and a pinch of salt. Rub in dry one heaping tablespoonful butter and moisten with a half pint milk. Add one cup boiled rice (soft) and one or two eggs. Bake in gem-tins or muffin rings, and in a quick oven. OPEN Y0l)R MOUTH SNO WAFFLES. Two eggs, one pint of sour milk, butter the size of an egg; one teaspoon¬ ful of ARM AND HAMMER SODA (or Saleratus), a little salt and enough sifted flour to make a batter. Beat the white of an egg separately and add last. Dissolve the soda in milk as usual. WAFFLES and GRIDDLE CAKES can be made of the same proportions and consistency; but MUFFINS, SALLY LUNN or JOHNNY CAKE need to be a little stiffer. FEATHERWEIGHT GRIDDLE CAKES. Beat two eggs, half teaspoonful salt, one tablespoonful sugar and a half cup of cream or milk. Sift together a half teaspoonful ARM AND HAM¬ MER SODA (or Saleratus), one tea¬ spoonful cream of tartar, one cup pastry flour
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Cook this with the app: pantry check, scaling, and the assistant.