Griddle Cakes
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 73. The excerpt below is the record exactly as published.
Two oups of boiled rioe mashed, one oup of flour, one of oom meal ; mix with oold milk to form a stiffish batter, sift two teaspoons of eream of tartar in the flour, and dissolve a small teaspoon of soda in a tablespoonftil of hot water, and add it after stirring in two beaten eggs. Bake on a griddle the same as buckwheat oakes. * Rice Oriddle Cakes, Ho. 8. Pick and wash half a pint of rioe, boil it very soft, drain it and stir in it a piece of butter the size of an egg. When cool| jdft over it one pint and a half of wheat flour, add a saltspoonfU of salt, beat five eggs very light and stir into it, add a quart of milky beat the whole very hard, and bake on a griddle. Oriddle Cakes, Ho. 8. Pick, wash and boil half a pound of rice until very soft, drain off the water, mash it with a potato-masher, stir in butter the siie of an egg. When cool, stir in six eggs beaten light, half a pound of flour, and a quart of milk ; beat all well together and bake on a griddle. * Indian Heal Break&st Cake. Scald a quart of Indian meal with boiling water until like mush, add a teacup of boiled grits or fine hominy, a little salt, two beaten eggs, and milk enough to make a thick batter, a small teaspoon even full of saleratus, put in last, bake in square tins, well buttered, in a quiek oven : cut in squares and serve hot BREAD, CAKES, Sc. 167 * Oatmeal Break&st Cakes. To a pint-bowl of oold oatmeal musli, stir in it about half a sup of hot water (use m\j enough to moisten it, and beat it smooth), then add two eggs beaten very light, separately and then together ; add oold milk to make a thin batter, and a tab«e- spoonftd of flour ; if they break in baking, add a yeiy little more flour. * Buekwheat Cakes. Three pints of buckwheat meal, two heaping tablespoonsful of unbolted flour, or one of white flour and one of Indian meal, a teaspoon^ of salt ; stir these together, adding gradually water slightly warm to make a stiff batter, beat for fifleen minutes, then add half a oup of good yeast, a tablespoonful of molasses, and a little more water, beating well together ; cover them, and set them to rise in a warm place over night if for breakfast ; in the morning, if you flnd them too thick, add a little more water with a saltspoonful of soda dissolved in it. 7elyet Cakes. One quart of milk, the same of flour sifted, three eggs beaten light, and a little salt ; stir the milk gradually into the flour, beating well; add the salt, then the eggs, and a wine-glass of yeast; stir in a tablespoonful of melted butter, beat thoroughly^ set it in a warm place at noon, if for tea, and when light^ bake in muflbi-rings ; if for breakfast, set them at sight. Corn-batter Cakes. One pint of corn meal,
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Cook this with the app: pantry check, scaling, and the assistant.