Graham Drop Cakes
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 226. The excerpt below is the record exactly as published.
GRAHAM DROP CAKES COOKIES ORANGEADE Corn Custard Cut corn from young ears to make I c. Beat 4 eggs slightly, add 5^ t salt, dash of pepper, a few drops onion juice and i/i c milk. Then add the corn and mix well. Pour into buttered moulds, and bake set in a pan of water. When firm, turn from the moulds and serve. Note: In this case use the corn left from Wednesday evening dinner. Graham Drop Cakes Sift together i>4 c graham meal, ^ t soda, ^ t salt, 34 c brown sugar. Mix into a stiff batter with about a cup of sour milk
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