Flannel Cakes

Name: Flannel Cakes
Ingredients: about a pint of boiling water; two cups of corn meal; one quart sour milk or buttermilk; flour enough to make a proper batter; two teaspoonfuls ARM AND HAMMER SODA

From Arm & Hammer Soda book of valuable recipes, 1900

One or two eggs beaten in with the milk greatly improves this recipe.

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.

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

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