Indian Griddle-Cakes

Ingredients

• One cupful of Indian meal
• one of flour
• three of boiling milk
• two eggs
• one teaspoonful of salt
• one of cream of tartar
• half a teaspoonful of soda
• two table-spoonfuls of sugar

Method

1. 1

   Boil milk and pour it on the meal.

2. 2

   Mix dry ingredients with flour and sieve.

3. 3

   Add cooled meal to flour and beaten eggs.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 184. The excerpt below is the record exactly as published.

one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth ; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way. Squash Griddle-Cakes. One pint of flour, nearly a pint of milk, two eggs, one tea* spoonful of cream of tartar, half as much soda, four table- spoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick a little more flour may be used. Fry as usual. 370 MISS PARLOA'S NEW COOK BOOK. Indian Griddle-Cakes. One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tar- tar, half a teaspoonful of soda, two table-spoonfuls of sugar

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