Indian Griddle Cakes
From The housekeeper's companion, 1883
These cakes are nice when cold, for breakfast or tea.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 130. The excerpt below is the record exactly as published.
Indian Griddle Cakes. — Beat two eggs light, stir them into a quart of sweet milk with a teaspoonful of salt and enough corn meal to make a good batter; bake as soon as mixed, on a hot griddle rubbed over with a bit of suet or fat pork; a tablespoonf ul of butter for each cak
Cook this with the app: pantry check, scaling, and the assistant.