vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pancakes
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Pancakes One pint of Indian meal, one teaspoon salt, mixed with enough boiling water to make a little thinner than mush, when cool add the yolks of four eggs, half a cup of flour sifted with three teaspoons baking powder, enough sweet milk to make batter as for griddle cakes, and the beaten whites of four eggs, added just before baking. Pancakes Two eggs, two ounces of butter, four ounces of flour, one pint of sweet milk, and one teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.