Green Peas Griddlecakes

Ingredients

• 1 pt cooked green peas
• 1 cup hot milk
• 1 teasp sugar
• 1/2 teasp salt
• 1 teasp butter
• 2 well-beaten eggs
• about 1/2 cup flour
• 2 rounding teasp baking powder

Method

1. 1

   Press cooked peas through a sieve, add hot milk, sugar, salt, and butter.

2. 2

   When cold, add beaten eggs and flour sifted with baking powder.

3. 3

   Bake on a hot griddle.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 57. The excerpt below is the record exactly as published.

1 teasp salt. Then stir in 2 well-beaten eggs and flour enough to make a thin batter. The amount of flour varies according to the size of potatoes — usually 1 cup is suflicient. Fry like any other pancakes in hot fat — equal parts of butter and suet or lard, being best. Have the pancakes small, and serve them piping hot. — [Mrs. F. H., Mo. Boiled Potato Pancakes Boil 6 medium sized potatoes in salted water, and when done mash them, and set aside to cool, after which add 3 well-beaten eggs, 1 qt milk and flour enough to make a thin pancake bat- ter, sifted with 2 teasp baking powder. Fry a golden brown on both sides and serve hot. — [Mrs. R. N. P., N. Y. Potato and Onion Pancakes Grate 6 or 8 medium sized potatoes, and 1 medium sized onion, then add yolks of 4 eggs, a little salt and 1 heaping '9 0 FARM AND HOME COOK BOOK tablesp flour. Mix well, and then add the beaten whites of 4 eggs. Have the griddle very hot and bake as batter cakes. Serve hot with butter. — [W. H. C, Tex. Banana Pancakes Peel 5 bananas, cut up fine, add 3 well-beaten eggs, 2 tablesp sugar, 3 tablesp thick sweet cream, ^A cup milk and Vz teasp baking powder sifted with flour enough to make a batter of the proper consistency. Fry in hot lard. — [Mrs. G. McM., Cal. Tomato Pancakes To 2 cups boiled and mashed ripe tomatoes add 1 cup hot water, 1 teasp soda and salt and pepper to taste. Then stir in flour enough to make a soft batter, and fry on hot and well greased griddles. — [Mrs. L. S., Minn Raised Buckwheat Griddlecakes I To make the yeast, boil until soft 3 or 4 medium sized pota- toes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a pinch of ginger. Pour some boiling water over these ingredi- ents, stir well, and when cool add 1 cake compressed yeast dis- solved in a little warm water, or i^ cup hop yeast. Set away in a warm place to rise. For the cakes use 1 qt warm water, y^. cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add % cup of the yeast prepared as above, beat well, and set in a warm place until light. This recipe will make delicious cakes, and the yeast will keep sweet 3 or 4 days in a cool place. Yeast made as above is also satisfactory for J)read. — [Miss A. E. H., Pa. Raised Buckwheat Griddlecakes II Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night and in the morning add 1 teasp soda, V^ cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle. — [M. S., Neb. Raw potato pancakes are best when served immediately after removing from frying pan. Do not attempt to fry a large batch of these pancakes at once, but send to the table just as soon as a panful is fried. When eaten fresh and hot, with cran- berry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass. RICE AND CORNMEAL GRIDDLE CAKES 91 Griddle Cakes (No Eggs) To 1 qt milk add 1 tablesp lard, and 1 tablesp baking powder and some salt mixed with flour to make a rather thin batter. Bake on very hot griddle.---- [Mrs. G. S., Neb. Rice Griddlecakes Boil V2 cup rice until soft, and when cool thin with milk to the consistency of batter for buckwheat cakes. Then stir in 1 well-beaten egg, about a handful flour and salt to taste. These will require to bake longer than other griddle cakes, before turning. If liked, add a little sugar to the batter. — [Mrs. E, W., N. Y. Hominy Griddlecakes To 1 pt warm boiled hominy add 1 pt milk or water and 1 pt flour. Lastly beat 2 or 3 eggs and stir into the batter with a little salt. Pry like any other griddlecakes. These are deli- cious.— [N. P., N. H. Cornmeal Griddlecakes Mix 1 pt cornmeal with 1 pt wheat flour, add 1 teasp salt, 2 level teasp cream tartar, 2 well-beaten eggs, and enough milk to make a soft batter. Next add 1 tablesp melted butter and 1 level teasp soda dissolved in 1 tablesp warm water. Pry a golden brown on hot griddle. Serve with butter and maple syrup. — [Mrs. C. B., Pa. Raised Cornmeal Griddlecakes Pill a quart measure % full of cornmeal, then fill up to the top with white flour, mix thoroughly, and then pour in 2 cups lukewarm milk. Stir well, then add 1 teasp melted butter, 1 teasp salt, 2 well-beaten eggs, i/^ cup fresh yeast or quarter cake compressed yeast dissolved in a little warm water. Let rise and bake on a hot griddle. — [S. E. W.. O. Sweet Com Griddlecakes To 1 beaten e^g add 1 small cup milk, the grains from 6 ears sweet corn, 1 teasp sugar, salt and pepper to taste, and flour enough to make a batter of the proper consistency, sifted with Vz teasp soda and 1 teasp cream tartar. Pry in deep fat. — [Mrs. M. J. S., N. H. Green Peas Griddlecakes Press 1 pt cooked green peas through a sieve and add 1 cup hot milk, 1 teasp sugar, Yz teasp salt, 1 teasp butter, and when 92 FARM AND HOME COOK BO cold add 2 well-beaten eggs, and about V2 cup flour sifted with 2 rounding teasp baking powder

Cook this with the app: pantry check, scaling, and the assistant.