Raised Griddle Cakes

Ingredients

• one cup of warm milk
• one tablespoon of butter
• one teaspoon of sugar
• one-half teaspoon of salt
• one-fourth yeast cake
• one cup of flour
• one egg

Method

1. 1

   Let it rise overnight; in the morning add the beaten egg yolk and white separately.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 16. The excerpt below is the record exactly as published.

Raised Griddle Cakes. Mix one cup of warm milk, one tablespoon of butter, one teaspoon of sugar, one half teaspoon of salt, one- fourth yeast cake, and one cup of flour. Let it rise over night; in the morning add one egg, yolk and white beaten separately. Buckwheat flour, or half corn-meal and half white flour, may be used in the same way. 34 Home Science Cook Book. Quick Doughs. General Directions for Mixing. * Arrange fire and dishes for cooking, measure every- thing before mixing any, sift dry materials, add liquids, mix thoroughly, and cook immediately. Two or three even teaspoons of baking powder usually are equal in leavening force to one rounding teaspoon of cream of tartar and one-half level teaspoon of soda, or to one-half teaspoon of soda when used with one cup of sour milk or one cup of molasses, and changes in recipes may be made accordingly. The use of sour milk has been condemned because of the tendency to use an excess of soda with it. But thick, sour milk is not so variable in acidity after all, and the use of one even teaspoon of soda with each pint of such milk is safe and satisfactory. Soda is cheap and sour milk is also, while cream of tartar and baking powder are expensive, so those whose income is limited do well to master this process. For the convenience of the average family the fol- lowing recipes all have a pint of flour or meal as their basis. Smaller or larger quantities are easily made. Once the general proportions and the office of each ingredient are learned, it is easy to make many varia- tions. The process of mixing is practically the same in all cases. The ingredients are mentioned in the order in which they are to be put together. The flour is sifted before measuring and sifted again to mix the other materials with it. Quick Doughs. 35 Butter, beef drippings, or other fats may be used according to the appropriation for expenses. Biscuit. Sift together one pint of flour, three teaspoons of baking powder, one-half teaspoon of salt

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