Girdle Cakes
From Cookery and housekeeping, 1882
Serves 4
The girdle must not be too hot to avoid burning the cakes.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 178. The excerpt below is the record exactly as published.
Girdle Cakes. (American Recipe.) Beat 2 eggs, yolk and white, into some warm milk ; add I pint of Indian corn meal, and mix it well with a spoon ; there must be enough milk to BREAKFAST CAKES. 449 enable the whole to be poured out of the saucepan on to the girdle ; add a spoonful of wheat flour, and lard or butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.