Royal Wheat Cakes
From Royal baker and pastry cook, 1913
Serve with butter and maple syrup or honey.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 15. 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 healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, y2 tea¬ spoon salt. Sift well together and add sweet milk to make into a soft batter. Bake imme¬ diately on hot griddle. Should be full % inch thick when baked. Smother with butter and maple syrup or honey. Griddle Cakes with Eggs. — 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well- greased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, y2 pint Indian com meal, y pint flour, 1 heaping teaspoon brown sugar, y2 teaspoon salt
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