Griddle Cakes
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 46. The excerpt below is the record exactly as published.
GRIDDLE CAKES.—One pint sifted flour, 1 teaspoon sugar, 1 teaspoon salt, 14 teaspoons baking powder. Mix these together, then beat 2 eggs until light, and after put- ting a little milk with the dry ingredients and mixing, add the eggs and a teaspoon of molasses (which makes them nice and brown), then add remainder of milk—enough to make a soft batter. Just what quantity of milk is requir- ed cannot be given, as different flour absorbs more or less moisture
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