Griddle-Cakes

Ingredients

• 1 pint flour
• 3/2 teaspoonful salt
• 1 teaspoonful soda
• 1 scant pint sour milk or cream
• 2 eggs, well beaten

Method

1. 1

   Crush, measure, and sift the soda and salt into the flour.

2. 2

   Mix thoroughly.

3. 3

   Add the milk, and beat well; then add the beaten yolks, and lastly, the whites, beaten stiff.

4. 4

   Bake on a hot, well-greased griddle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 62. The excerpt below is the record exactly as published.

Griddle-Cakes, Pancakes, etc. The names pancakes, fritters, flap-jacks, slap-jacks, batter-cakes, griddle-cakes, slappers, etc., are applied in- discriminately in different localities. Pancakes were formerly a kind of muffin mixture, made a little stiffer than a drop batter, but not stiff enough to roll out, and were dropped from a spoon into hot fat, and fried like doughnuts. But, recently, the name has been applied to a very thin batter made usually without soda, cooked one cake at a time on a small well-buttered frying- pan, and turned like a griddle-cake ; then buttered, and rolled over and over, or spread with sugar and jelly, and then rolled. In ''ye oklen time" good cooks were sup- posed to have the knack of tossing the pan so skilfully that the cake would turn over itself ; but this is now one of the lost arts. For convenience and clearness, the following names will be used in this work : — Griddle- Cakes : any kind of small, thin batter-cakes cooked on a griddle. Pancakes : larger, thin batter-cakes, made without soda, and cooked in a small fr3'ing-pan. French or Rolled Pancakes : the same as the preceding, buttered, sweetened, and rolled. Fried Drop Cakes or Fried Muffins : any muffin mixture, dropped from a spoon into deep hot fat. Fritters: a thinner mixture made without soda, either plain or with meat, fish, or fruit, and cooked by dropping into deep hot fat. * 7 98 The Boston Cook Booh Waffles and Griddle-Cakes. A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the fire. It may be either circular or oblong. Each griddle is divided into compartments, which are usuall}' grooved into diamonds, hearts, rounds, etc. The iron should be placed over the fire, heated on each side, and greased thoroughly, as it is very hard to clean if the cakes stick. Put a piece of salt pork on a fork, or put a small piece of butter in a clean cloth, and rub all over both griddles. The heat will melt the butter and let just enough of it go through the cloth. This is better than to put it on with a knife. Close the griddles and turn them ; this causes the fat to run evenly over them. Open, and pour the waffle mixture into the centre of the half over the fire, or put a spoonful in each compartment, filling them about two thirds full. Cover, and cook one minute on one side, then turn and cook a little longer on the other. Any kind of griddle-cake mixture, with the addition of the melted butter to make them crisp, may be cooked on a waffle-iron, if one cares to take the extra trouble. Waffles. 1 pint flour. 1 teaspoonful baking-powder. 3^ teaspoonful salt. 3 eggs. IJ^ cups milk. 1 tablespoonf ul butter, melted. Mix in the order given ; add the beaten yolks of the eggs with the milk, then the melted butter, and the whites last. Serve with butter, or sjTup, or caramel sauce. Lemon Syrup (served with Waffles). ' 1 cup sugar. I 1 teaspoonful butter. cup water. | 1 tablespoonful lemon juice. Boil the sugar with the water until it thickens slightly. The Boston Cook Book. 99 Add the butter and lemon juice. Serve as soon as the butter is melted. Raised Waflles. Mix at night one pint of milk, one third of a cup of yeast, and one pint of Jiour, In the morning add half a teaspoon- ful of salt, two eggs, yolks and whites beaten separately, and one tahlespoonful of melted butter. Use only one egg, make the batter a trifle thinner, and fry on the griddle, and you have Flannel Cakes. Either of these receipts may be varied by using half or one third fine white corn meal or Graham flour with the white flour. If intended for tea, mix in the forenoon. To Cook Griddle-Cakes. A soapstone griddle, which needs no greasing, is the best ; but of whatever material, let it be large enough to hold seven cakes. Let it heat while you are making the cakes. If an iron griddle be used, put a piece of salt pork two inches square on a fork ; and when the griddle is hot enough for the fat to sizzle, rub it all over with the pork. Just grease it ; do not leave little pools of fat on the edge to burn, and smoke the cakes. Take up a tahlespoonful of the mixture, and pour it from the end of the spoon. The mixture should hiss or sizzle as it touches the griddle. Put one in the centre and six around the outside. By the time 3'Ou have the seventh cake on, the first one will be full of bubbles and ready to turn ; and when the seventh is turned, the first will have stopped puflflng and be done. Wipe the griddle with a dry cloth, and grease again after each baking. Turn your griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. Always mix waffles or griddle-cakes in a bowl with a lip, and beat up the mixture well between each baking. 100 The Boston Cook Book. Griddle-Cakes. 1 pint flour. 3^ teaspoonful salt. 1 teaspoonful soda. 1 scant pint sour milk or cream. 2 eggs, well beaten

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