Mother R.'s Dry Bread Griddle Cakes

Name: Mother R.'s Dry Bread Griddle Cakes
Yield: 2 servings
Ingredients: Enough pieces of stale bread to make two cups of pulp; one tablespoonful of melted butter; yolks of three eggs; a very full cup of flour; a pinch of salt; enough sweet milk to thin them; the beaten whites of three eggs; a pinch of soda

From The complete cook book, 1900

Serves 2

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 98. The excerpt below is the record exactly as published.

MOTHER R.'S DRY BREAD GRIDDLE CAKES; Enough pieces of stale bread to make two cups of pulp. Let it soak over night in enough milk or water to cover it; in the morning drain the water off in a The Complete Cook Book. 207 colander or squash strainer, then add one tabl^spoonful of melted butler, yolks of three eggs, a pinch of salt, a very full cup of flour, and then add enough sweet milk to thin them ; next add the beaten whites of three eggs and a pinch of soda

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