Pease Griddle-Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
If too thin, use more flour; and if too thick, add a little milk.
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.
Pease Griddle-Cakes. Take green pease which have been boiled, but are too hard to eat as a vegetable. Drain very dry, then mash, 102 The Boston Cook Booh, and rub the pulp through the squash strainer. Or boil one cup of split pease till very tender, letting the water boil away. Drain, mash, and rub through a squash strainer, and use the same as the squash in squash griddle- cakes. Pour the boiling milk into the squash ; add the butter, sugar, and salt. When cool, add the egg, well beaten, then the baking-powder, mixed and sifted with the flour
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