Graham Cakes
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 75. The excerpt below is the record exactly as published.
GRAHAM CAKES. Two cupfuls of brown flour, one cupful white flour, three cup- fuls sour or buttermilk, one full teaspoonful of soda, one tea- spoonful of salt, one heaping tablespoonful of lard, three eggs, beaten very light. If you use sweet milk, add two teaspoonfuls of Equity baking-powder. Bake as soon as they are mixed. BUCKWHEAT CAKES. One quart of warm water, one-half cup of yeast, one table, spoonful of molasses, one teaspoonful of salt
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