Green Corn Cakes
From The new practical housekeeping, 1890
Serves 2
Some use a handful of fresh bread-crumbs instead of flour.
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 287. The excerpt below is the record exactly as published.
teaspoon baking powder, three eggs, and milk or water enough to make thin batter. Or eggs may be omitted to make a less expensive breakfast dish. Or, if a mixture is preferred, take one pint sifted Graham flour, half pint each com meal and flour, or half Graham and half com meal, heaping teaspoon sugar, half teaspoon 342 GRIDDLE CAKES. Bait, one egg^ pint buttermilk, teaspoon soda. Another excellent recipe requires two cups Graham flour, one of flour, two and a half of milk, one tablespoon sugar, teaspoon each salt and cream tartar, half teaspoon soda, two eggs. Boil half the milk, pour it on the Graham and stir until smooth ; add the cold milk, and set away to cool ; mix the other ingredients with the flour and rub through a sieve, and add with the eggs, well beaten, to the Graham and milk. Rye Cakes made the same. What is known as "Number One" Graham flour does not need to be sifted. Oreen Com Cakes, — ^To one quart grated com (raw) add yolkt of three eggs,' cup sweet cream (milk maybe used, adding table- spoon butter), one cup flour
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