Indian Cakes
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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 Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 14. The excerpt below is the record exactly as published.
one teaspoonful of salt. ip RIDIJI.E CAKES.-5wr Milk or Buttermilk Cakes.— Two coffee cups of sour milk or buttermilk, one teaspoonful of saleratus dis¬ solved in a little hot water, and flour enough to pour. Grease the griddle with a piece of* fat salt pork, and fry the cakes a light brown. "WJICE CAKES. — Make with sour milk, as directed above, and add i K two well-beaten eggs, one cup of boiled rice, and one teaspoonful of salt, j They require a longer time to fry than the plain do, but are very nice. j TNDIAN CAKE^ — Make as the first, using half flour and half In- j dian me
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