Huckleberry Griddle-Cakes

Ingredients

• one pint of milk
• two cups grated green corn
• a little salt
• two eggs
• one tablespoonful of sugar
• a pint of huckleberries rolled in flour

Method

1. 1

   Prepare as Greek Corn Griddle-Cakes, omitting one cup of milk and adding sugar and huckleberries.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 167. The excerpt below is the record exactly as published.

two eggs well beaten, a level tablespoon- ful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pan-cake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge. WHEAT GRIDDLE-CAKES. Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted butter; mix all into a smooth batter, as thick as will run in a stream from the lips of a pitcher. Bake on a well-greased, hot griddle, a nice light brown. Very good. SOUR MILK GRIDDLE-CAKES. Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add two well- beaten eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a level teaspoonful of soda dissolved in a little milk or cold water, added last; then bake on a hot griddle, well greased, brown on both sides. 250 BRJE AD— BISCUITS, BOLLS, MUFFIN'S, ETC. CORN MEAL GRIDDLE-CAKES. (With Yeast.) Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of salt and three table- spoonfuls of home-made yeast. Mix this over night. In the morning add one tablespoonful of melted butter or lard, two beaten eggs and a tea- spoonful of soda dissolved in a little water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it Arm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the grid- dle off with a clean paper or cloth and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated. CORN MEAL GRIDDLE-CAKES. Scald two cups of sifted meal, mix with a cup of wheat flour and a tea- spoonfhl of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water. If you use sweet milk, use two large teaspoonfuls of baking powder instead of soda. GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes, add the yeast, and when light bake on griddle not too hot. GRAHAM GRIDDLE-CAKES. Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspoonful of salt. Then add three eggs well beaten, one tablespoonful of lard or butter melted and three cups of sweet milk. Cook immediately on a hot griddle. BREAD — BISCUITS, ROLLS, MUFFINS, ETC. 251 BREAD GRIDDLE-CAKES. One quart of milk, boiling hot ; two cups fine bread crumbs, three eggs, one tablespoonful melted butter, one-half teaspoonful salt, one-half teaspoonful soda dissolved in warm water ; break the oread into the boil- ing milk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste ; add the yolks of the eggs well whipped, the butter, salt, soda, and finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour. These can also be made of sour milk, soaking the bread in it over night and using a little more soda. RICE GRIDDLE-CAKES. Two CUPFULS of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half teaspoon fuls baking powder, one egg, a little more than half a pint of milk. Sift together flour, sugar, salt and powder ; add rice free from lumps, diluted with beaten egg and milk ; mix into smooth batter. Have griddle well heated, make cakes large, bake nicely brown, and serve with maple syrup. POTATO GRIDDLE-CAKES. Twelve large potatoes, three heaping tablespoonfuls of flour, one tea- spoonful of baking powder, one-half teaspoonful salt, one or two eggs,*two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the bak- ing powder ; if agreeable, flavor with a little fine chopped onion ; baxe like any other pan-cakes, allowing a little more lard or butter. Serve with stewed- or preserved fruit, especially with huckleberries. GREEK CORK GRIDDLE-CAKES. One pint of milk, two cups grated green corn, a little salt, two eggs, a teaspoonful of baking powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve. HUCKLEBERRY GRIDDLE-CAKES. Made the same as above, leaving out one cup of milk, adding one tablespoonful of sugar and a pint of huckleberries rolled in flour

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