Gluten Cakes
From The new practical housekeeping, 1890
Serves 4
These are as nice as buckwheat cakes and more wholesome.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 286. The excerpt below is the record exactly as published.
baking powder. 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
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Cook this with the app: pantry check, scaling, and the assistant.