Feathery Flapjacks

Name: Feathery Flapjacks
Yield: 3 servings
Ingredients: 1 qt. of yellow cornmeal; 1 handful wheat flour; 3 teaspoons of baking powder; Ij/^ teaspoons of salt; 1 pt. of sour milk; 1 teaspoon of soda; 2 eggs; enough cold water to make a thin batter

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 74. The excerpt below is the record exactly as published.

FEATHERY FLAPJACKS.— 1 qt. of yellow cornmeal, 1 handful wheat flour, 3 teaspoons of baking powder, Ij/^ teaspoons of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold water to make a thin batter

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