Indian Griddle Cakes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 63. The excerpt below is the record exactly as published.
tea-spoonful of saleratus, or i ^ of soda, or 2 of 196 DOMESTIC GUIDE. baking powder, and mix in with sufficient more flour to make all' as stiff as for bread. Let rise again, then mould and cut out, and again light bake in a quick oven. INDIAN GRIDDLE CAKES. Indian meal 3 cups. Soda I tea-spoonful. Sugar 4 tea-spoonfuls. Salt I tea-spoonful. Pour on boiling water, stirring briskly to the thickness of stiff mush. Pour on cold milk till it is as thick as gruel, and then add sifted flour to the consistency of griddle cakes, thick or thin, as pre- ferred. They can be varied by the addition I or 2 eggs beaten and added last. BUCKWHEAT GRIDDLE CAKES. Sift together i quart of buckwheat flour and I tea-spoonful corn meal. In cool weather makeup a moderately thin batter with luke-warm sweet milk. Salt to taste. In warm weather it is best to use water, as the milk would sour. Add one- half tumbler good hot yeast. Make it up in a jar at 9 o'clock at night. The next morning beat in 3 eggs, let it stand 15 or 20 minutes, and just before frying stir in i tea-spoonful of soda
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Cook this with the app: pantry check, scaling, and the assistant.