Raised Graham Griddle-Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
These are more wholesome than buckwheat cakes.
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 64. The excerpt below is the record exactly as published.
Raised Graham Griddle-Cakes. Mix one pint of milk^ scalded and cooled, one cup of whole-wheat Jlour ^ one cup of white flour, one fourth of a cup of liquid yeast. Let it rise over night. In the morning add half a teaspoonful of salt, one tablespoonful of mo- lasses, one saltspoonful of soda. If too thick, add a little warm water
Cook this with the app: pantry check, scaling, and the assistant.