Old-fashioned Rhode Island Johnnycakes
From Food and health, 1916
The johnnycake is more digestible due to longer cooking.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 60. The excerpt below is the record exactly as published.
Old-fashioned Rhode Island johnnycakes. What. White (or yellow) corn meal, boiling water, and salt
Cook this with the app: pantry check, scaling, and the assistant.