Griddle Cakes

Ingredients

• 2 c. flour
• 1 t. salt
• 2 T. fat
• 5 t. baking powder
• 2 T. sugar
• 1 e

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Add well beaten egg and melted fat to milk.

3. 3

   Combine liquid with dry ingredients.

4. 4

   Cook on a lightly greased pan until brown on one side, turn and brown on the other side.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 1. The excerpt below is the record exactly as published.

GRIDDLE CAKES 2T< c. flour 1 t. salt 2 T. fat 5 I. baking powder 2 T. snc;ar 1 e 2 c. g§r mi SOUR MILK GRIDDLE CAKES 2 c. flour 1 t. salt 2 T. fat 1 t. soda 2 'V. suoar 1 egg- 2 c. sour milk 1. Mix and sift dry ingredients. 2. Add well beaten eeg and melted fat to milk. .\ Combine liquid with d-v ingrediems. 4^ Cook on a 'iglnly greased pan until brown on one side, turn and brown on ihe other side. NOTE — Cakes mav be made without esfgs. MUFFINS WHITE CORNMEAL GRAHAM 2 r. white flour 1 c. co-nmeal 1 c. <:-a^^am flour 4 ) halving powder 1 c. flour ] c. \\lr'le flour H t. salt 4 1. bal ng powder 4 1. baking- powder 21' -n-ar 14 t. salt ^< t. salt " 1 (■ mdk 2 "r. sugar 2 1'. sugar 2T. fat (melted) 1 o n^i^k 1 c. milk 1 egg 2T. tai impiuHn 2 'I', fat fmplted'i 1 poo- ] go-o 1. Mix and s-'l drv ingredients. 2. Beat the e?"-. add the milk and melted fal. ?>. Cnvh'ne the dry and Cie k'miid no • 'vl 'mt s. 4. Mix liglillv with a fork. 5. Bake in a hot oven from 20 to 25 minutes. CORNBREAD 1 c. cornmeal i^ t. salt 2 T. melted fat 1 c. flour 2 T. sugar

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