KENTUCKY CORN GRIDDLE CAKES

Name: KENTUCKY CORN GRIDDLE CAKES
Yield: 6 servings
Ingredients: one-half cupful of sifted meal; a half pint of scalding water; beat three eggs separately very light; one pint of meal; Mix all together with sweet milk until the right consistency for batter

From The new Kentucky home cook book, 1884

Serves 6

Miss Julia Porter.

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 76. The excerpt below is the record exactly as published.

KENTUCKY CORN GRIDDLE CAKES. Take one-half cupful of sifted meal, wet with sweet milk, and stir into a half pint of scalding water. Let it boil a The New Kentucky Home Cook Book. 151 few minutes, then beat three eggs separately very light, the yelks and one pint of meal, a pinch of salt. Mix all to- gether with sweet milk until the right consistency for batte

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