Griddle Cakes for Sunday Breakfast

Ingredients

• three cups of rich, sweet milk
• two or three well-beaten eggs
• a dessertspoon of baking powder
• enough flour to create the right consistency

Method

1. 1

   Soak stale bread in milk until soft, stir in eggs and baking powder, then add flour to achieve the right consistency.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 129. The excerpt below is the record exactly as published.

GRIDDLE CAKES FOR SUNDAY BREAKFAST. It is a mistake to suppose that bread-pudding, like broiled steaks, are necessary to existence. It is very melancholy to see so many ways divulged for using " stale " bread, whereby dry slices and crusts might — suffer a sea-change Into something rich and strange. I am not very much interested in these ways, — there are so many better puddings than "bread puddings " to be had at less expense. I've never been able to see the economy of wasting eggs, milk, raisins and spices just for the sake of " saving " a few crusts ! The best way to deal with stale bread is to resolve not to hare any that is too stale to be agreeable. Good bread baked twice a week and kept in a stone jar in a cool, dry place will generally be eaten as bread, but if a few crusts accumulate each week they can be merged into palatable griddle- cakes for Sunday breakfast. Let them soak in three cups of rich, sweet milk until soft, then stir in two or three well-beaten eggs, a dessertspoon of baking powder, and enough flour to create the right consistency

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