Indian Griddle-cakes
From Miss Parloa's kitchen companion, 1887
Serves 2
Can use sour milk and cream for a richer flavor.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 300. The excerpt below is the record exactly as published.
Indian Griddle-cakes. To make enough for six people one should take half a pint of fine corn meal, half a pint of flour, a pint of boil- ing water, three gills of cold milk, one teaspoonful of baking-powder, one teaspoonful of salt, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.