Raised Griddle Cakes

Ingredients

• 1 cup white cornmeal
• 2 cups boiling water
• 2 cups flour
• 2 cups milk
• 2 tablespoons brown sugar
• 2 tablespoons yeast
• 2 eggs
• a little salt
• ½ teaspoon baking powder

Method

1. 1

   At night scald cornmeal with boiling water; while warm stir in flour, milk, brown sugar, and yeast; let it rise overnight.

2. 2

   In the morning add eggs, salt, and baking powder; adjust consistency with cornmeal if too thin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 220. The excerpt below is the record exactly as published.

1 teaspoon baking powder, |- teaspoon salt; sift the baking powder in with the flour; add cold water to make a batter the consistency of buckwheat cakes; beat together well, and bake immediately. GRAHAM GRIDDLE CAKES.— Use * graham and I wheat flour; mix with sour milk, or buttermilk, and soda (1 small teaspoon soda to 1 quart milk); add a pinch of salt and 1 egg. Bake immediately ' on a hot gric'dle. RICE GRIDDLE CAKES.— To 1 cup boiled rice add | cup milk, the yolks of 3 eggs, 2 tablespoons flour and a little salt; then WAFFLES 285 beat the whites of the eggs to a stiff froth, stir them with the other ingredients and fry as soon as possible after they are added, on a hot, buttered griddle. These are light, digestible, and especially nice for invalids. RAISED GRIDDLE CAKES.— At night scald 1 cup white corn- meal with 2 cups boiling water; while warm stir in 2 cups flour, 2 cups milk, 2 tablespoons brown sugar, and 2 tablespoons yeast; let it rise over night, and in the morning add 2 eggs, a little salt

Cook this with the app: pantry check, scaling, and the assistant.