Geneva Griddle Cakes

Ingredients

• ly pints flour
• 4 tablespoons sugar
• y teaspoon salt
• ly teaspoons Royal Baking Powder
• 2 tablespoons butter
• 4 eggs
• nearly y pint milk

Method

1. 1

   Rub butter and sugar to a white, light cream; add yolks of eggs one at a time.

2. 2

   Sift flour, salt, and baking powder together; add to butter mixture with milk and whipped egg whites.

3. 3

   Mix into a smooth batter.

4. 4

   Bake in small cakes, turning when brown.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 15. The excerpt below is the record exactly as published.

Geneva Griddle Cakes. — ly pints flour, 4 tablespoons sugar, y teaspoon salt, ly tea¬ spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly y pint milk. Rub but¬ ter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and pow¬ der together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes ; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread rasp¬ berry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking. Three-egg Griddle Cakes. — 3 cups milk, 2 heaping cups flour, y teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Indian Griddle Cakes. — % quart corn meal, y quart flour, 1 teaspoon brown sugar, y tea¬ spoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together com meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth bat¬ ter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, y tea¬ spoon salt, 13^ teaspoons Royal Baking Pow¬ der, 1 egg, little more than y pint milk. Sift together flour, sugar, salt, and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, bake nice brown, not too thick ; serve with maple syrup. 1 cup of cold boiled hominy may be substituted for rice. Crushed Wheat Griddle Cakes. — 1 cup crushed wheat, 1 y pints flour, 1 teaspoon brown sugar, y teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in % pint of water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder; add to crushed wheat preparation when quite cold ; mix into smooth batter. Bake on hot griddle; brown delicately on both sides; serve with hygienic cream sauce. Com Meal Griddle Cakes. — 2 cups corn meal, 1 cup flour, y teaspoon salt, 1 table¬ spoon molasses, 2 teaspoons Royal Baking Powder

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