Royal Wheat Cakes
From The royal baker and pastry cook, 1902
Should be full 1/2 inch thick when baked.
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 19. The excerpt below is the record exactly as published.
Royal Wheat Cakes. — This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healtMul. 1 quart flour, 3 teaspoons Royal Baking Powder, Vk teaspoon salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full Vk inch thick when baked. Smother with butter and maple symp or honey. Qriddle Cakes with Eggs.— 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt.
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