Rhode Island Johnny Cakes
From The Toronto Cook Book, 1915
Serves 4
— Mrs. W. R. Hudson.
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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 14. The excerpt below is the record exactly as published.
Rhode Island Johnny Cakes White bolted meal or corn meal (white preferred), one tea- spoon sugar, salt (use judgment as to quantity)
Cook this with the app: pantry check, scaling, and the assistant.