Flannel Cakes

Ingredients

• one cup corn meal
• two of flour
• three of boiling milk
• one-fourth yeast cake
• four tablespoons cold water
• one teaspoon salt
• one tablespoon sugar
• two of butter

Method

1. 1

   Heat the milk to boiling and pour it over the meal and butter.

2. 2

   When cool, add the other ingredients and let rise overnight.

3. 3

   Bake on a griddle.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.

Flannel Cakes. — Take one cup corn meal^ two of flour, three of boiling milk, one-fourth yeast caKe dissolved m four tablespoons cold water, or one-fourth cup liquid yeast, one teaspoon salt, one table- spoon siijgar, two of butter. Heat the milk to boiling and pour it over the meal and butter. When cool, add the other ingredients and let rise overnight and bake on griddle. Plain French Cakes. — Make as much batter as will be required, allowing one'egg and a Quarter saltspoon salt to four heaping table- spoons flour and a half pint milk. Beat yolks of eggs, add other ingredients, beating thoroughly, and stir m well-whipped whiteSi bake and roll as above. duten Cakes. — One pint sour milk, level teaspoon soda ; thick- en with gluten or entire wheat flour as for batter cakes ; one or two eggs may be added, and sweet milk and baking powder may be ucnmI in place of sour milk and soda. These are as nice as buck- wheat cakes and more wholesome, Graham Cakes. — 0 ne cup each sour cream and tepid water, two eggs, the beat Graham fl.our (unsifted) to make a thin batter, and scant level teaspoon soda dissolved in the tepid water. The water must not be too hot, or the cakes will be greasy and soggy. Bake slowly on not too hot a griddle. Or take one quart sifted Graham flour, teaspoon baking powder, three eggs, and milk or water enough to make thin batter. Or eggs may be omitted to make a less expensive breakfast dish. Or, if a mixture is preferred, take one pint sifted Graham flour, half pint each com meal and flour, or half Graham and half com meal, heaping teaspoon sugar, half teaspoon 342 GRIDDLE CAKES. Bait, one egg^ pint buttermilk, teaspoon soda. Another excellent recipe requires two cups Graham flour, one of flour, two and a half of milk, one tablespoon sugar

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