Rye Pancakes

Ingredients

• 1 well-beaten egg
• 2 tablesp sugar
• 2 tablesp molasses
• 1/2 teasp soda
• 1/2 cup sour milk
• equal parts flour and rye meal

Method

1. 1

   Mix ingredients to make a stiff batter and drop into hot fat.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 55. The excerpt below is the record exactly as published.

e 1 teasp soda, 1 tablesp melted lard, a little salt and ^/i teasp ginger, with flour enough to make a dough of the proper consistenc3^ — [Mrs. L. M. A., Me. DOUGHNUTS AND PRIED CAKES 87 Cocoa Doughnuts To 1 cup sugar add 1 tablesp butter, 1 well-beaten egg, a lit- tle salt, 1 cup sour milk in which dissolve i/^ teasp soda, 1, 2 or 3 tablesp powdered cocoa, and flour enough to make a soft dough. The amount of cocoa should be regulated to taste. — [Mrs. N. F., Mass. Potato Fried Cakes I To 6 boiled potatoes, each about the size of an egg, mashed while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about 6 cups fiour sifted with 6 teasp baking powder. — [Mrs. M. W. H., Mich. Potato Fried Cakes II To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, i/i cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a dough of the proper consistency. Add the beaten whites of the eggs just before adding the flour. Mix with the hands until smooth and velvety, roll out about Vz inch thick and 6 inches wide, then with a sharp knife begin at the end and cut strips % inch wide. Bring the ends of each strip to,'n:ether and pinch. In this way the last cake will be as good as the first, for no more flour will have to be kneaded in. Twist the doughnuts and fry them in deep hot fat until a delicate brown, and drain on brown paper. When made v\^ith potatoes, doughnuts will keep moist for a week or more. — [Mrs. L. M. D., Mich. Fried Cakes (No Eggs) Dissolve 1 level teasp soda in 1 cup sour milk, add 1 cup sugar, 1 tablesp shortening, a little salt and cinnamon or nut- meg and flour enough to make a soft dough that will roll out easily. — [Miss A. H. B., Mich. Old-Fashioned Twisters To 1 cup buttermilk add 1 cup sugar, 2 or 3 well-beaten eggs, 1 level teasp soda dissolved in a little warm water, 4 tablesp melted lard, nutmeg to taste, and flour to make a dough which can be rolled thin. Cut in inch wide strips, twist and pinch the ends together, and fry in hot lard. — [Mrs. J. N. J., Kan. Puff Balls Beat 3 eggs light, add 1 cup sugar, 1 pt milk, some salt and nutmeg, and sufficient flour sifted with 2 teasp baking powder FARM AND HOME COOK BOOK to make a dough in which a spoon can stand up. Drop by small spoonsful into hot fat. Dip the spoon into the hot fat ^every time. — [H. M. W., Mass. Potato Puffs To % cup cold mashed potatoes add V2 cup rich milk, 1 well- heaten egg, and 1 teasp baking powder sifted with flour enough to make a soft dough. Roll about y2 inch thick, cut in strips or any desired shape, and fry in hot fat. These are good served warm with maple syrup, jelly or sugar. — [Mrs. R. J. S., Neb. Cornmeal Trifles To 1 cup cornmeal add 1 cup flour, V2 teasp salt, 2 teasp baking powder, and water enough to make a very stiff batter. Drop by spoonsful into deep, hot fat, and serve warm with syrup. — [Mrs. D. L. P., Cuba. Economical Pancakes Try this recipe when you run short of bread for breakfast, and the price of eggs is soaring up. To 1 qt white flour add 1 teasp salt, and 2% cups buttermilk in which dissolve 1 teasp soda. Pour in the buttermilk a little at a time, and beat smooth and free from lumps. Fry with plenty of nice fresh lard and tilt the frying pan or griddle so the lard can run around the cakes while they are frying, and form a nice crisp edge on them. Drop about 2 tablesp of the batter in the pan for each cake. These are fine served with butter and syrup or honey. — [Mrs. L. S., Ind. Bread Pancakes Soak 2 cups stale bread over night in 1 cup hot milk. Next morning put this through a sieve to mash all lumps, then add 1 heaping teasp sugar, 1 level teasp salt, 2 tablesp melted butter, 2 well-beaten eggs and 1 cup flour. Lastly add 1 cup sour milk in which dissolve 1 teasp soda. Bake on a hot griddle. These are extra fine. — [E. L. McG., Mich. Bread Pancakes (No Eggs) To 2 cups stale bread soaked until soft add 1 cup sour milk, V2 cup sugar, 1 teasp soda and salt to taste. Then stir in flour enough to make a soft batter. — [Mrs. L. S., Minn. Cornmeal Pancakes Sift together 1 pt yellow cornmeal, 1 pt flour, 1 teasp salt, 1 teasp soda and 2 tablesp sugar, then add enough sour cream or good rich buttermilk to make a thin batter. Bake at once on hot griddles. — [Mrs. G. M. N., N. Y. BREAD AND POTATO PANCAKES 89 Rye Pancakes To 1 well-beaten egg add 2 tablesp sugar, 2 tablesp molasses, ^^teatjp soda dissolved in Vz cup sour milk, and equal parts flour and rye meal

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