Plain Griddle Cakes
From A text-book of cooking, 1915
You may add 0.5 cupful of sugar or molasses to the mixture.
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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 83. The excerpt below is the record exactly as published.
PLAIN GRIDDLE CAKES 2 cupfuls flour 1 egg J teaspoonful salt l\ cupfuls milk 3£ teaspoonfuls baking powder 3 tablespoonfuls fat Prepare according to the directions above. Add the milk cautiously. More or less (according to the absorbing property of the flour) than the given quantity may be required. £ cupful of sugar or molasses may be added to the mix- 202 THE COOKING OF FOODS ture. If desired, one more egg may be used in this recipe. Serve with maple or caramel syrup. (For Caramel Syrup, see p. 53.) BREAD GRIDDLE CAKES 1} cupfuls bread crumbs 2 eggs 1} cupfuls hot milk £ cupful flour 3 tablespoonf uls fat \ teaspoonf ul salt 3} teaspoonfuls baking powder Soak the bread in the hot milk until soft. Add the other ingredients in the order given. 1 cupful of cooked cereal may be used instead of bread crumbs. Rice Griddle Cakes are especially pleasing. CORN MEAL GRIDDLE CAKES 1 cupful corn meal 1 teaspoonful salt
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