Fire Cakes
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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 Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 7. The excerpt below is the record exactly as published.
Fire Cakes. Make a paste like piecrust of flotir, lard, salt and water, only use less lard. Roll out thin and cover plates with it, pinching the edges to make it stick. Put a row of flat irons around a brisk fire and set the plates against them. When they are brown one side, slip and turn to brown the other. A Hoe Cake Is made of Indian meal and water and a little salt, mixed very stiff and baked in the same way, on a plate or clean board. Johnny Cake. One pint buttermilk, one pint meal, one pint flour
Cook this with the app: pantry check, scaling, and the assistant.