Graham Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
Time: 10-12 minutes to bake.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 630. The excerpt below is the record exactly as published.
Graham Cakes. — Make a dough with some Graham meal and as much boiling milk as it will take, and yet be rolled out. Add a little salt, and roll out the dough three-quarters of an inch thick. Cut it into rounds, and bake in a very hot oven, when the cakes will be light and puft'y ; if it is not sufficiently hot, they will be very heavy. Time, ten or twelve minutes to bake. Sufficient, about a quart of boiling milk to haK a pint of meal
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